CHICKEN AND PEAR STIR-FRY
Yield: 50 Servings (8 oz. Mixture + 4 oz. Rice)

INGREDIENTS

8 lbs. Chicken breast, boneless, skinless, 2" x 1/2" x 1/4" slices
1 cup Vegetable oil
As needed Salt
3 cups Onions, vertically sliced
3 cups Green or red bell peppers, vertically sliced
3 cups Celery, diagonally sliced
1/4 cup Garlic, minced
1-1/2 qt. Reserved pear liquid
3 cups Dry white wine
1-1/2 cups Soy sauce
1-1/2 cups Cornstarch
2 Tbsp. Ginger root, fresh, grated
8 lbs. Pacific Northwest Canned Pear Slices, liquid reserved

METHOD
Quickly brown chicken in oil over high heat in heavy skillet; salt to taste. Remove chicken from skillet. Stir-fry vegetables and garlic until crisp-tender. Return chicken to pan. Measure 1-1/2 quarts reserved pear liquid; add water if necessary. Combine reserved liquid, wine, soy sauce, cornstarch and ginger; mix well. Pour mixture over chicken-vegetable mixture and stir-fry until sauce thickens. Add pears and gently stir-fry 1 to 2 minutes or until pears are thoroughly heated. Serve 8 ounce portion over 4 ounces cooked rice.

VARIATION: MEATLESS STIR-FRY
Omit chicken; substitute 2 pounds sliced mushrooms for chicken. Increase onions to 1 quart and bell peppers and celery to 1-1/2 quarts each. Prepare according to directions above.

NUTRITION (Per Serving) with Chicken
Calories: 195,   Calories from Fat: 49,   Fat: 5g,   Saturated Fat: 1g,
Cholesterol: 42mg,   Sodium: 500mg,   Carbohydrate: 16g,   Dietary Fiber: 2g,
Sugar: 9g,   Protein: 18g,   Vitamin A: 2% DV,   Vitamin C: 10% DV,
Calcium: 9% DV,   Potassium: 5% DV,   Iron: 5% DV