MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken-Mushroom Lo Mein
 Categories: Oriental, Poultry, Mushrooms, Pasta, Vegetables
      Yield: 4 Servings
 
     12 oz Chicken; skinned, boned
      2 tb Soy sauce
      2 tb Dry sherry
      2 ts Cornstarch
      8 oz Linguine
      1 tb Oil
      1 tb Toasted sesame oil
      8 oz Fresh mushrooms; sliced
      1 md Bell pepper; in 2" strips
      4    Green onions; in 2" pieces
      6 oz Fresh pea pods; stringed
    1/2 c  Water
    1/4 ts Instant chicken bouillon
           - granules
 
  Cut chicken into bite-sized strips. In a small bowl stir
  together soy sauce, dry sherry, and cornstarch. Add
  chicken; stir to coat. Cover and chill for 30 minutes.
  
  Meanwhile, cook linguine according to package directions,
  omitting oil and salt. Drain well.
  
  Add cooking oil and sesame oil to a wok or 12-inch
  skillet. Preheat over medium-high heat (add more oil if
  necessary during cooking). Add mushrooms, red or green
  sweet peppers, and green onions to wok; stir-fry for 2
  minutes. Add pea pods and stir-fry about 1 minute more or
  until vegetables are crisp-tender. Remove vegetables from
  wok.
  
  Drain chicken, reserving liquid. Stir-fry chicken for 2 to
  3 minutes or until no longer pink. Combine water, bouillon
  granules, and reserved marinade; add to wok. Cook and stir
  until thickened and bubbly. Add drained linguine and
  cooked vegetables. Stir to coat. Cook and stir about 1
  minute more or until heated through.
  
  Makes 4 servings.
  
  Better Homes & Gardens | June 2014
  
  MM Format by Dave Drum - 01 June 2014
  
  Uncle Dirty Dave's Archives
 
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... "O, Lord, help me to be pure. But, not yet." -- Saint Augustine
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