Yield: 4 servings
Measure | Ingredient |
---|---|
2 \N | Chicken breasts, cut in |
\N \N | Strips |
½ cup | Chicken stock |
1 teaspoon | Minced gingerroot |
1 clove | Garlic, minced |
3 \N | Dried red szechuan peppers, |
\N \N | Finely chopped |
½ pounds | Snow peas, strings removed |
1 tablespoon | Low sodium soy sauce |
1 tablespoon | Dry sherry |
10 \N | Shiitake muxhrooms |
1 teaspoon | Cornstarch or arrowroot |
3 tablespoons | Cold water |
2 \N | Green onions, cut in 1\" |
\N \N | Pieces |
Cook gingerroot, garlic and peppers in sotck over medium heat in a wok or large frying pan. Add chicken, stirring constantly cook 3-4 minutes; add snow peas, soy sauce, dry sherry and mushrooms. Continue cooking another 2-3 minutes. Combine cornstarch and cold water. Add to wok and cook until thickend. Add onions and heat through. Serve over brown rice.
Per serving without rice: Calories: 181 Protein: 27g Carbohydrates: 14g Fat: 3g Sodium: 253mg Cholesterol: 60mg Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 03-20-95