Chinese Ginger Chicken With Peas And Shiitakes

 Chinese Ginger Chicken With Peas And Shiitakes 1 cup fresh pea pods, tips and strings removed 1 cup frozen peas, loosely packed 3/4 cup half-and-half or light cream 2 teaspoons cornstarch 1/2 teaspoon salt 1/8 teaspoon freshly-ground black pepper 1 tablespoon cooking oil 2 teaspoons grated fresh gingerroot 8 ounces fresh shiitake or other mushrooms, stems removed and sliced 12 ounces boneless skinless chicken breast halves, cut into thin, bite-sized strips 1/4 cup snipped fresh parsley In a medium saucepan cook pea pods and green peas in boiling water for 1 minute, or until pea pods are crisp-tender. Drain and set aside. In a bowl stir together half-and-half or light cream, cornstarch, salt, pepper. Set aside. Pour oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry the gingerroot in hot oil for 30 seconds. Add mushrooms; stir-fry for about 2 minutes, or until tender. Remove vegetables from wok. Add chicken strips to hot wok. Stir-fry for 3 to 4 minutes, or until no pink remains.  

 Push chicken from center of wok. Stir half-and-half mixture; add to the center of wok.  

 Cook and stir until thickened and bubbly. Return cooked vegetables and parsley to wok.  

 Stir all ingredients together to coat with sauce. 

 Cook and stir for 1 minute more, or until heated through. Sprinkle with parsley.  

 Serves 4