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1 lb. prawns
2 chicken breasts
1 tsp. soy sauce
1 egg white
1/2 tsp. baking soda
1 1/2 tsp. cornstarch
1 med. size carrot
1/3 (10 oz.) can bamboo shoots
1/2 tsp. sugar
2 tsp. soy sauce
2 tsp. cornstarch
1 1/4 c. snow peas or chopped broccoli
1 c. oil
2 pieces ginger root, chopped
2 green onions, chopped
2 tbsp. wine
1 1/2 tsp. salt
1/3 tsp. pepper
1/2 tsp. sesame oil
1/4 c. water

Shell and devein prawns. Bone chicken breasts and cut into pieces against the grain. Marinate chicken in 1 teaspoon soy sauce for 5 minutes. Mix chicken and prawns with egg white, baking soda and cornstarch. Blanch the carrot and bamboo shoots first, then snow peas or broccoli. Heat oil in a wok until very hot, quick fry chicken and prawns, keep stirring until the meat and prawns change color. DO NOT OVERCOOK. Take out meat and prawns and spoon out oil, leaving 2 tablespoons in wok. Fry ginger and onion together, then add the vegetables, meat and prawns, stir a few times, then add the wine and the other seasonings. Salt and MSG to taste. Serves 4.
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