2 Chicken breasts, cut in

Strips 1/2 c Chicken stock

1 t Minced gingerroot

1 cl Garlic, minced

3 Dried red szechuan peppers,

Finely chopped 1/2 lb Snow peas, strings removed

1 tb Low sodium soy sauce

1 tb Dry sherry

10 Shiitake muxhrooms

1 t Cornstarch or arrowroot

3 tb Cold water

2 Green onions, cut in 1"

Pieces

Cook gingerroot, garlic and peppers in sotck over medium heat in a wok or large frying pan. Add chicken, stirring constantly cook 3-4 minutes; add snow peas, soy sauce, dry sherry and mushrooms. Continue cooking another 2-3 minutes. Combine cornstarch and cold water. Add to wok and cook until thickend. Add onions and heat through. Serve over brown rice. Per serving without rice: Calories: 181 Protein: 27g Carbohydrates: 14g Fat: 3g Sodium: 253mg Cholesterol: 60mg

Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.