Peking Chicken Stir-Fry

12 dried shiitake mushrooms
12 ounces skinless, boneless chicken breasts or thighs
1/2 cup chicken broth
2 tablespoons soy sauce
2 tablespoons dry sherry
2 teaspoons cornstarch
1/4 to 1/2 teaspoon chili oil or chili paste
2 tablespoons peanut oil or cooking oil
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 carrot, thinly sliced (1/2 cup)
3 stalks celery, cut into thin diagonal slices (1-1/2 cups)
1 red or green sweet pepper, cut into lengthwise strips (3/4 cup)
2 green onions, cut into 2-inch lengths (1/4 cup)
1/2 of a medium bok choy, coarsely chopped (4 cups)
1-1/2 cups pea pods, strings removed and cut into diagonal halves
1 14-ounce can baby corn, drained
Hot cooked rice or Fried Wonton Strips

In a small bowl place shiitake mushrooms. Add boiling water to cover; let soak for 30 minutes. Drain; trim and discard the stems. Cut caps into halves. Set aside.

Meanwhile, cut chicken into bite-sized strips; set aside.

For sauce, stir together chicken broth, soy sauce, sherry, cornstarch, and chili oil or paste; set aside.

Add peanut or cooking oil to a wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry ginger and garlic in hot oil for 15 seconds. Add carrot; stir-fry for 1 minute. Add celery; stir-fry for 1 minute. Add red or green sweet pepper and green onions; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables and set aside. Add bok choy to wok or skillet. Stir-fry for 2 minutes. Add pea pods and reserved mushrooms; stir-fry for 1 to 2 minutes more or until crisp-tender. Remove vegetables from wok and set aside.

Add chicken to wok; stir-fry for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return all of the cooked vegetables to wok. Add corn. Stir to coat. Cook and stir about 1 minute more or until heated through. Serve immediately over cooked rice or Fried Wonton Strips. Makes 4 servings.

Fried Wonton Strips: Cut 15 wonton wrappers into 1/4-inch strips. Carefully drop several at a time into deep hot oil (365 degrees F.). Fry for about 30 seconds or until crisp and golden. Remove with slotted spoon. Drain on paper towels.

Nutritional facts per serving

calories: 456 , total fat: 11g , saturated fat: 2g , cholesterol: 45mg , sodium: 386mg , carbohydrate: 58g , protein: 29g