Although you’ll pay more for shiitake mushrooms, their flavor is woodier and richer than white mushrooms and well worth the extra expense. Many supermarkets carry a wide selection of fresh mushrooms.
- 1 cup fresh pea pods, tips and strings removed
- 1 cup loose-pack frozen peas
- 3/4 cup half and half or light cream
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon cooking oil
- 2 teaspoons grated fresh gingerroot
- 8 ounces fresh shiitake mushrooms or other mushrooms, stems removed and sliced
- 12 ounces boneless, skinless chicken breast halves, cut into thin bite-sized strips
- 1/4 cup snipped fresh parsley
Companion recipe: Chicken Broth
In a medium saucepan cook pea pods and green peas in boiling water for 1 minute, or till pea pods are crisp-tender. Drain and set aside.
In a bowl stir together half-and-half or light cream, cornstarch, salt, and pepper. Set aside.
Pour oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry gingerroot in hot oil for 30 seconds. Add mushrooms; stir-fry for about 2 minutes, or till tender. Remove vegetables from wok.
Add chicken strips to hot wok. Stir-fry for 3-4 minutes, or till no pink remains. Push chicken from center of wok. Stir half-and-half mixture; add to the center of wok. Cook and stir till thickened and bubbly. Return cooked vegetables and parsley to wok. Stir all ingredients together to coat with sauce. Cook and stir for 1 minute more, or till heated through. Sprinkle with parsley.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
246 calories; 10g total fat; 66mg cholesterol; 420mg sodium; 13g carbohydrates; 3g fiber; 25g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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