1. In a small bowl combine dried mushrooms and the warm water; let stand for 15 minutes. Drain mushrooms, reserving liquid. Squeeze mushrooms to remove excess liquid. Discard stems. Slice mushroom caps; set aside. For sauce, stir cornstarch into reserved mushroom liquid; set aside.

2. Meanwhile, cook pasta according to package directions, except omit any oil or salt. Drain. Return pasta to hot saucepan; cover and keep warm.

3. In a medium bowl stir together chicken, sherry, soy sauce, ginger and garlic; set aside.

4. Coat an unheated large wok or honstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add sugar snap peas and carrots to hot wok or skillet; cook and stir for 3 to 4 minutes or until crisp-tender. Add green onions; cook and stir for 1 minute more. Remove vegetables from wok or skillet.

5. Add chicken mixture to hot wok or skillet. Cook and stir for 3 to 4 minutes or untili chicken is no longer pink. Push chicken from centre of pan. Stir sauce; add to centre of pan. Cook and stir until thickened and bubbly.

6. Return cooked vegetables to pan. Add mushrooms and cooked pasta. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or until heated through. Serve immediately.

Add "Asian Primavera Stir-Fry" to your Favorite Recipes Book

Remove "Asian Primavera Stir-Fry" from your Favorite Recipes Book

Add "Asian Primavera Stir-Fry" to your shopping list

Remove "Asian Primavera Stir-Fry" from your shopping list

Submit your own recipe

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.