How to make it

  • In a small bowl combine dried mushrooms and 1 cup warm water; let stand for 15 minutes. Drain mushrooms, squeezing out excess liquid; reserve liquid. Slice mushroom caps; discard stems. Stir cornstarch into reserved mushroom liquid.
  • Meanwhile, cook pasta according to package directions. Drain; keep warm.
  • In a bowl stir together the chicken, sherry, soy sauce, ginger, and garlic; set aside.
  • Lightly coat a wok or large skillet with nonstick cooking spray. Heat wok or skillet over medium-high heat. Stir-fry sugar snap peas and carrots for 3 to 4 minutes or until crisp-tender. Add green onions and stir-fry for 1 minute more. Remove vegetables from wok; set aside. Add chicken mixture to wok. Stir-fry for 2 to 4 minutes or until chicken is no longer pink. Push chicken from center of wok. Stir cornstarch mixture; add to center of wok. Cook and stir until thickened and bubbly.
  • Return vegetables to wok. Add mushrooms and pasta. Stir to coat with sauce. Cook and stir for 1 minute or until heated through. If desired, garnish with green onion curls.

Reviews & Comments 7

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    " It was excellent "
    jenniferbyrdez ate it and said...
    Got my name all over it. Thanks JM.
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  • jo_jo_ba 10 years ago
    yummy looking... i'll try this with tofu... thx!
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    " It was excellent "
    minitindel ate it and said...
    this does sound good thanks
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  • chefmeow 10 years ago
    This does look and sound fantastic. Thanks for the post.
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  • ruskingirl 10 years ago
    Ohhhh...this looks so good, thanks for the recipe.
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  • danadooley 10 years ago
    This will surely look gorgeous on a plate - sorry can't help it I truly am addicted to gastro 'porn' lol Always have been, always will be a sucker for a pretty food pic *grin* Nice one JM, thanks for sharing.
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    " It was excellent "
    mumtazcatering ate it and said...
    Thanks Joymarie ....i will definitely try,but will omit the sherry
    Have a blessed day, my dear friend
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