Asian Primavera Stir-Fry
"The uncustomary combination of fettuccine, ginger, shiitake
mushrooms, and sugar snap peas come together for a satisfying meal
that delivers on Asian flavor."
NOTES : You will have to count points for the cornstarch.
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups dried shiitake mushrooms
1 cup warm water
1 tablespoon cornstarch
4 ounces whole wheat fettuccine
12 ounces skinless boneless chicken breast halves -- cut into 1" pieces
2 tablespoons dry sherry (I bet you could use ff chicken broth instead)
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic -- minced
nonstick cooking spray
1 cup sugar snap peas -- strings and tips removed
1 cup thin bite-size strips carrot
4 green onions -- bias-sliced into 1" pieces
In a small bowl combine mushrooms and water; let stand for 15 min. Drain mushrooms, reserving liquid. Squeeze mushrooms to remove excess liquid. Discard stems. Slice mushroom caps; set aside. For sauce, stir constarch into reserved mushroom liquid; set aside.
Meanwhile, cook pasta according to package directions, omitting any oil or salt. Drain. Return pasta to pan; cover and keep warm. In a bowl, stir together chicken, sherry, soy sauce, ginger, and garlic; set aside.
Lightly coat a wok or large nonstick skillet with cooking spray. Heat over med-high heat. Stir-fry sugar snap peas and carrot in hot wok for 3-4 min or till crisp-tender. Add onions; stir-fry for 1 min more. Remove vegetables from wok.
Add chicken mixture to hot wok. Stir-fry for 3-4 min or till the chicken is no longer pink. Push chicken from center of wok. Stir sauce; add to the center of the wok. Cook and stir till thickened and bubbly. Return cooked vegetables to the wok. Add mushrooms and cooked pasta. Stir all ingredients together to coat with sauce. Cook and stir about 1 min or till heated through. Serve immediately.