• 3/4 Ounces dehydrated mushrooms
• 3 Skinless chicken breasts
• 3 Carrots
• 1 Cup baby corn
• 1/4 Cup canola oil
• 1 Red bell pepper
• 1 Cup snow peas
• 1 Cup scallions
• 6 Cloves garlic, minced
• 2 tbsp Sherry
• 8 Cups white rice cooked
• 1 tbsp fresh ginger, minced
• 2 tbsp low sodium soy sauce
• 3/4 Cup cashews, halved
How to make Mushroom Stir Fry:
•
Soak the dehydrated mushrooms in boiling water for 20 minutes.
•
Heat 1/2 of the oil in a hot wok. Add chicken cubes; cook until it turns tender.
•
Remove chicken and put it aside.
•
Add rest of oil to wok. Add red bell peppers, carrots, bok choy, baby corn, snow peas, scallions, and dehydrated mushrooms (reserving liquid).
•
Fry it for 3 - 4 minutes. Remove and reserve with chicken. Add the reserved liquid, cashews, ginger, garlic, sherry, and soy sauce. Cook for 2 minutes.
•
Sauce should begin to thicken. Return vegetables and chicken to wok. Heat 1 minute longer. Serve atop white rice.
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