1 partially frozen chicken breast, skinned, split, and boned
1 egg white, lightly beaten
1 tbsp. dry sherry
1/2 tsp. ground white pepper
1 (8.5 oz.) can water chestnuts, drained and thinly sliced
1 (6 oz.) pkg. frozen snow peas or 1/2 lb. fresh
1/2 c. scallions, sliced
1/2 tsp. garlic, finely minced
1/2 lb. fresh mushrooms
1 tbsp. cornstarch
4 tbsp. vegetable oil
1 tsp. salt
2 1/2 c. celery, thinly sliced
2 tsp. soy sauce

Rinse, pat dry, and slice mushrooms; set aside. With sharp knife, thinly slice chicken into 1/4 inch strips. In a small bowl, combine egg white, cornstarch, sherry, 1/4 teaspoon of salt, and white pepper; blend well. Add chicken, coating well. In a work or large skillet, heat 2 teaspoons vegetable oil. Add mushrooms, celery, water chestnuts, snow peas, and remaining salt; saute 5 minutes. Remove vegetables from wok; reserve. Heat remaining 2 tablespoons oil in wok. Add scallions, garlic, and chicken; cook over high heat. Stir constantly. Stir in soy sauce, sugar, and vegetable mixture; cook 2 minutes longer. Stir often. Remove to a heated platter. Serve at once over hot, cooked rice. Serves 4.