| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Crs, Healthy, Main dish |
4 |
Servings |
INGREDIENTS
| 2 |
|
Chicken breasts, cut in |
|
|
Strips |
| 1/2 |
c |
Chicken stock |
| 1 |
ts |
Minced gingerroot |
| 1 |
cl |
Garlic, minced |
| 3 |
|
Dried red szechuan peppers, |
|
|
Finely chopped |
| 1/2 |
lb |
Snow peas, strings removed |
| 1 |
tb |
Low sodium soy sauce |
| 1 |
tb |
Dry sherry |
| 10 |
|
Shiitake muxhrooms |
| 1 |
ts |
Cornstarch or arrowroot |
| 3 |
tb |
Cold water |
| 2 |
|
Green onions, cut in 1" |
|
|
Pieces |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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