If shrimp are large, cut them in half before stir-frying. 1/2 lb. skinned, boned chicken breasts.

1 tsp. rice wine or dry sherry
1/2 tsp. salt
1/2 tsp. cornstarch
1 egg white

1 tbsp. rice wine or dry sherry
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper
1 tsp. rice vinegar or white vinegar
1 tsp. sesame oil
3 tbsp. chicken broth or water
1 tsp. cornstarch

2 c. boiling water 1/4 lb. fresh snow peas 2 c. boiling water 1 c. vegetable oil 6 slices fresh ginger root 1/3 c. sliced bamboo shoots 1 tsp. sesame oil

Shell and devein shrimp. Rinse and pat dry. Cut each shrimp in half. Cut chicken into thin slices. Chop slices into bite-size pieces. Mix marinade ingredients in a medium bowl. Add shrimp halves, chicken pieces, mix well. Let stand 20 minutes. Mix ingredients for seasoning sauce in a small bowl; set aside.

Cook whole carrots in 2 cups boiling water in a small saucepan 10 minutes. Remove with a slotted spoon, drain well and slice into thin pieces. Remove strings from snow peas. Blanch snow peas by submerging in 2 cups boiling water 15 seconds; then plunge into cold water, drain and set aside.

Heat oil in a wok over medium heat 2 minutes. Add marinated shrimp, and chicken, stir-fry about 2 minutes. Remove with a slotted spoon, draining well over wok; set raise.

Drain oil from wok except 1/4 cup. Heat oil remaining in wok over medium heat 30 seconds. Stir-fry ginger root until fragrant, about 30 seconds. Remove and discard ginger root. Add bamboo shoots, sliced cooked carrots and blanched snow peas to oil. Stir-fry 1 minute. Add cooked shrimp and chicken. Stir in seasoning sauce. Stir-fry until sauce thickens slightly. Add sesame oil. Mix well and serve hot.

Makes 4 servings.