2 c. finely sliced raw breast of chicken
1/4 c. peanut or salad oil
3 (5 oz.) cans (2 cups) diced bamboo shoots, drained
2 c. diced celery
1 c. diced bok choy (Chinese chard) or Romaine lettuce
2 (5 oz.) cans (1 1/3 cups) water chestnuts, drained and sliced
1/2 c. blanched almonds
2 tbsp. soy sauce
2 tsp. monosodium glutamate (or salt to taste)
3 c. chicken broth
1/4 c. cornstarch
1/2 c. cold water

Fry chicken in oil in a preheated heavy large pan. Add remaining ingredients except cornstarch and water. Mix thoroughly. Cover and steam 5 minutes. Blend cornstarch and water, add to chicken and cook, stirring constantly until mixture thickens. Salt to taste. Garnish with extra almonds. Serve at once with Chinese Fried Rice. Makes about 8 servings. NOTE: High heat and quick stirring are essential. Avoid overcooking.