Instructions: 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, and 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 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.

This recipe yields 4 servings.

Comments: Although youll pay more for shiitake mushrooms, their flavor is woodier and richer than white mushrooms and well worth the extra expense. Many supermarkets carry a wide selection of fresh mushrooms.

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