| 1. Drain mushrooms. Squeeze out any excess water. Cut off and discard stems.
2. Thinly slice mushrooms.
3. In a small bowl, combine water, juice, soy sauce, cornstarch, ginger, cinnamon, and ground red pepper. Set aside.
4. Heat wok over medium high heat.
5. Toast almonds in wok for 1 minute and remove from wok.
6. Add peanut oil to hot wok.
7. Stir-fry mushrooms, peppers, and pears 2 minutes, or until crisp tender. Remove and set aside.
8. Add chicken to wok. Stir-fry 3 minutes. Push chicken to side of wok.
9. Add sauce to wok and stir to thicken. Cook 1 additional minute.
10. Return mushrooms, peppers, and pears back to wok.
11. Stir to combine, chicken, sauce, mushrooms, peppers, and pears
12. Add almonds and heat through.
13. Serve over brown rice.
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