Chicken Mushroom Stir-Fry - cooking recipe

Ingredients

4 dynasty shiitake dried mushrooms
1 chicken bouillon cube
1 tablespoon cornstarch
1 tablespoon dynasty oyster sauce
1 tablespoon dynasty chinese stir-fry sauce
vegetable oil cooking spray
1 lb chicken breast, cut into 3 inch long strips
1 medium carrot, thinly sliced on diagonal
1/4 lb Chinese pea pod, trimmed
1/4 lb mushroom, thinly sliced
3 green onions with tops, thinly sliced on diagonal
2 cups dynasty jasmine rice (cooked)

Preparation

Soak shiitake as package directs. Drain, squeezing out excess liquid. Remove and discard shiitake stems; thinly slice shiitake.
Dissolve bouillon in1/2 cup hot water.
Add 1/4 cup cold water, cornstarch, oyster and stir-fry sauces; stir until cornstarch dissolves.
Heat large frying pan, preferably nonstick, over high heat. Lightly coat inside of pan with cooking spray. Add chicken; stir-fry 5 minutes, or until lightly browned and cooked through. Remove from pan.
Light coat inside of same pan with cooking spray. Add carrot and pea pods; stir-fry 2 minutes.
Add mushrooms, stir-fry 1 minute longer.
Mix in chicken, green onions & tops, shiitake and cornstarch mixture. Cook and stir 1 minute, or until sauce boils and thickens and all is heated through.
Serve over rice.