Mushroom Stir Fry Recipe

• 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)
• Water to soak mushrooms

• 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.
• Return vegetables and chicken to wok.
• Heat 1 minute longer. Serve atop white rice.