Asian-Style Primavera - cooking recipe

Ingredients
    1 ounce dried shiitake mushroom
    1 tablespoon cornstarch
    6 ounces dry fettuccine
    12 ounces boneless skinless chicken breast halves, cut into bite-size pieces
    2 tablespoons dry sherry
    2 tablespoons light soy sauce
    1 tablespoon grated fresh ginger
    2 garlic cloves, minced
    nonstick cooking spray
    1 cup sugar snap pea (strings and tips removed)
    8 ounces whole baby carrots
    4 green onions, bias-sliced into 1-inch pieces
    green onion, strips (optional)
Preparation
    In a small bowl combine dried mushrooms and 1 cup warm water; let stand for 15 minutes.
    Drain mushrooms, squeezing out excess liquid; reserve liquid. Slice mushroom caps; discard stems. Stir cornstarch into reserved mushroom liquid.
    Cook pasta according to package directions. Drain and keep warm.
    In a bowl stir together the chicken, sherry, soy sauce, ginger, and garlic; set aside.
    Lightly coat a wok or large skillet with nonstick cooking spray. Heat over medium-high heat. Stir-fry sugar snap peas and carrots for 3 to 4 minutes or until crisp-tender. Add green onions and stir-fry for 1 minute more. Remove vegetables from wok and set aside.
    Add chicken mixture to wok. Stir-fry for 2 to 4 minutes or until chicken is no longer pink.
    Push chicken from center of wok. Stir cornstarch mixture; add to center of wok. Cook and stir until thickened and bubbly.
    Return vegetables to wok. Add mushrooms and pasta. Stir to coat with sauce.
    Stir for 1 minute or until thoroughly heated.
    Garnish with green onion if desired.

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