Mushroom Stir Fry

500 gms dehydrated mushrooms
3 Skinless chicken breasts
3 Carrots
1 Cup baby corn
1/4 Cup canola oil
1 Red bell pepper
1 Cup snow peas
1 Cup scallions
6 Cloves garlic, minced
8 Cups white rice cooked
1 tbsp fresh ginger, minced
2 tbsp soy sauce
3/4 Cup cashews, halved

Soak the dehydrated mushrooms in boiling water for 20 minutes.Heat 1/2 of the oil in a hot wok. Add chicken cubes; cook until it turns tender.Remove chicken and put it aside.Add rest of oil to wok. Add red bell peppers, carrots, bok choy, baby corn, snow peas, scallions, and dehydrated mushrooms (reserving liquid).Fry it for 3 - 4 minutes. Remove and reserve with chicken. Add the reserved liquid, cashews, ginger, garlic, sherry, and soy sauce. Cook for 2 minutes.Sauce should begin to thicken. Return vegetables and chicken to wok. Heat 1 minute longer. Serve atop white rice.