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3 cups bean sprouts
2 garlic cloves, minced
2 teaspoons minced ginger
1 1/2 lb. boneless, skinless chicken breasts, cut into 3" strips
1 cup fresh snow peas, trimmed
1/2 cup sliced red pepper
1 tablespoon lite soy sauce
1 tablespoon dry sherry
1 tablespoon fresh lemon juice
1 can (6 oz.) bamboo shoots
1 can (6 oz.) water chestnuts, slivered
Heat 1 tablespoon of the oil in a wok over high heat. Add the bean sprouts and stir fry for 1-2 minutes until crisp. Remove from wok and place on a platter. In the remaining oil, stir fry the garlic and ginger for 30 seconds. Add the chicken and stir fry for 4 minutes. Push the chicken up on the sides of the wok.
Add the snow peas and red pepper and stir fry for 2 minutes. Combine the soy sauce, sherry, and lemon juice. Add to the wok along with the bamboo shoots. Add the chicken back to the center of the wok. Cook 2 minutes. Place the chicken over the bean sprouts and top with water chestnuts to serve.
Makes 6 servings
Nutritional information per serving: cal 215, fat 8g, chol 69mg, sodium 171mg,
carb 9g, fiber 2g, sugars 4g, protein 27g
Exchanges per serving: 2 vegetable, 3 lean meat
