Low Fat Asian Primavera Stir-fry Recipe

Ingredients

1 ounce dried shiitake mushrooms

1 tablespoon cornstarch

6 ounces fettuccine

12 ounces skinless boneless chicken breast halves

-- cut into bite-size pieces

2 tablespoons dry sherry

2 tablespoons light soy sauce

1 tablespoon grated gingerroot

2 cloves garlic, minced

1 cup sugar snap peas

-- tips and strings removed

1 medium carrot, thinly bias-sliced

--1/2 cup

4 green onions, bias-sliced into

-- 1-inch pieces

Method

Combine mushrooms and 1 cup warm water; let stand 15 minutes.

Drain mushrooms; squeeze out excess liquid.

Reserve liquid.

Discard stems and slice caps.

Add cornstarch to reserved liquid.

Meanwhile, cook pasta according to package directions.

Drain; keep warm.

Toss chicken with sherry, soy sauce, gingerroot, and garlic; set aside.

Spray a cold wok or large skillet with nonstick spray coating.

Heat over medium- high heat.

Add sugar snap peas and carrot.

Cook 3 to 4 minutes or till crisp- tender.

Add green onion and cook 1 minute more.

Remove vegetables from wok; set aside.

Add chicken mixture to wok; stir-fry 2 to 4 minutes or till chicken is no longer pink.

Push chicken to side of wok.

Stir cornstarch mixture; add to center of wok.

Cook and stir till thickened and bubbly.

Return, vegetables to wok.

Add mushrooms and pasta.

Stir gently to coat with sauce.

Cook and stir for 1 minute.

Makes 4 servings.

Nutrition facts per serving: 333 cal.

, 3 g total fat (1 g sat.

fat), 45 mg cholesterol.

324 mg sodium, 48 g carbohydrate.

, 3 g dietary fiber, 25 g pro.

Daily Value: 62% vitamin.

A, 32% vitamin.

C, 23% iron.

Food exchanges: 1 vegetable, 2 1/2 bread, 2 1/2 meat.

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