CHICKEN AND PEAR STIR FRY
6 dried mushrooms
3/4 c. cold water
3 tbsp. frozen fruit juice concentrate (orange, apple, or
pineapple)
2 tbsp. soy sauce
2 tsp. cornstarch
1/4 tsp. ground ginger
12 oz. skinless, boneless, chicken breast halves or turkey
breast steaks
1/4 tsp. ground cinnamon
1/8 to 1/4 tsp. ground red pepper
1/4 c. sliced or slivered almonds
1 tbsp. cooking oil
2 med. green, red, orange, or yellow sweet pepper, cut into thin
2-inch strips
2 med. pears thinly sliced 1 inch
Soak mushrooms in warm water for 30 minutes; drain and squeeze
mushrooms. Thinly slice; discard stems. Combine cold water,
juice, soy sauce, cornstarch, ginger, cinnamon and ground red
pepper; set aside. Preheat a wok. Over medium-high heat stir-fry
almonds 1 minute to toast; remove. Add oil; stir-fry mushrooms,
peppers, and pears until crisp-tender; remove. Add poultry;
stir-fry 3 minutes or until tender. Push to side. Stir sauce.
Add to center; cook and stir until thickened. Cook for 1 minute
more; stir in pear mixture and poultry. Heat through. Stir in
almonds; serve over rice.
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