from 365 Ways to Wok
1. Place shiitakes in a small heatproof bowl. Add boiling water to cover and let soak 20 minutes. Remove mushrooms and squeeze dry. Cut off and discard stems; slice caps.
2. In a medium bowl, combine soy sauce, sherry, and sugar. Add chicken and toss to coat. Set aside.
3. In a wok, heat 1 1/2 tablespoons oil over medium heat until hot, swirling to coat sides of pan. Add cashews and stir-fry until lightly toasted, about 2 minutes. Remove with a slotted spoon and drain on paper towels.
4. Raise heat to high. Add scallions, mushrooms and garlic. Stir-fry until mushrooms are tender, 2-3 minutes. Remove to a plate.
5. Add remaining 1 1/2 tablespoons oil to wok and heat over high heat. Add chicken and stir-fry until meat is white throughout but still juicy, about 3 minutes. Return vegetables and cashews to wok. Add sliced shiitakes, bean sprouts, and chicken broth. Cook 1 minute.
6. Dissolve cornstarch in 1/4 cup cold water and stir into wok. Cook over high heat, stirring until sauce boils and thickens, 1-2 minutes.
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Serving Size: 1 Serving (569g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 814 | ||
Calories from Fat: 438 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.6g | 65 % | |
Saturated Fat 10.8g | 54 % | |
Monounsaturated Fat 24.1g | ||
Polyunsanturated Fat 10.3g | ||
Cholesterol 180.8mg | 56 % | |
Sodium 494.8mg | 17 % | |
Potassium 1932.9mg | 51 % | |
Total Carbohydrate 29.5g | 9 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 24.1g | ||
Protein 66.8g | 95 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 814
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