6 dried mushrooms
3/4 c. cold water
3 tbsp. frozen fruit juice concentrate
2 tbsp. soy sauce
2 tsp. cornstarch
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
Hot cooked brown rice
1/8 to 1/4 tsp. ground red pepper
1/4 c. sliced almonds
1 tbsp. cooking oil
2 med. green or red sweet peppers, cut into strips
2 med. pears, thinly sliced
12 oz. skinless, boneless chicken breast halves or turkey breast steaks, cut into 1 inch pieces

Soak mushrooms in warm water for 30 minutes. Drain and squeeze mushrooms; thinly slice. Discard stems.

For sauce, combine cold water, juice concentrate, soy sauce, cornstarch, ginger, cinnamon and ground red pepper. Set aside.

Preheat Wok over medium high heat. Stir fry almonds 1 minute to toast. Remove.

Add oil. Stir fry mushrooms, peppers, and pears until crisp-tender; remove. Add poultry. Stir fry 3 minutes or until tender. Push to side.

Stir sauce. Add to center. Cook and stir until thickened. Cook for 1 minute more. Stir in pear mixture and poultry. Heat through. Stir in almonds. Serve over rice. Serves 4.