Labadie Recipe Database

Name Asian Primavera Stir-Fry Number of People 4 List of Ingredients 4 oz. mushrooms, sliced 1 cup water or chicken broth 1 T. cornstarch 6 oz. fettuccine 12 oz. skinless, boneless chicken breast, cut into bite-size pieces 2 T. dry sherry 2 T. light soy sauce 1 T. grated fresh ginger 2 cloves garlic, minced nonstick cooking spray 1 cup sugar snap peas (strings and tips removed) 8 oz. carrots, cut into bite-size pieces 4 green onions, bias sliced Description Stir cornstarch into cup of water or broth; set aside. Cook pasta according to package directions; drain and keep warm. Stir together chicken, sherry, soy sauce, ginger and garlic; set aside. Lightly coat a wok or large skillet with nonstick cooking spray. Heat over medium-high heat. Stir-fry sugar snap peas, mushrooms 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 and add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Add pasta and stir to coat with sauce. Cook and stir for 1 minute or until heated through. If desired, garnish with green onion curls. Time 30 minutes Difficulty (1-5) 2 Notes Per serving: 333 calories, 3 g total fat, 1 g saturated fat, 45 mg cholesterol, 324 mg sodium, 48 g carbohydrate, 3 g fiber, 25 g protein Image