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Ginger Mushroom Stir Fry Recipe

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This recipe for Ginger Mushroom Stir Fry, by , is from The Licate Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



3 T lemon juice
3 T soy sauce
1 T freshly grated gingerroot
2 cloves garlic, pressed
2 skinned, boned chicken breasts cut into 1/2 inch thick strips
2 tsp cornstarch
1/3 cup broth
8 oz mushrooms, quartered
1-1/2 cup fresh 1-1/2 inch sliced asparagus
3 green onions cut into 1 inch slices

Combine lemon, soy sauce, ginger and garlic. Toss with chicken. Drain but preserve liquid.

Blend cornstarch and broth. Set aside.

Heat wok with 1-2 T oil until sizzling. Add mushrooms and drained chicken. Cook til chicken not pink. Add asparagus and onions until tender but crisp. Add broth and chicken liquid. Cook til thick. Sprinkle with sesame seeds. Garnish with parsley and lemon slices.




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