1 1/2 c. chicken meat
3/4 c. Chinese bok choy
1/4 c. mushrooms
1/4 c. bamboo shoots
1/4 c. water chestnuts
1/4 c. broccoli
1/4 c. pea pods

1. Prepare chicken and vegetables for stir fry.

2. For marinade, combine chicken with salt and sugar to taste, M.S.G. (optional) and vegetable oil. Let stand for 30 minutes.

3. Heat one cup of oil in wok until hot but not boiling.

4. Stir fry chicken in hot oil for about two minutes. Remove and set aside.

5. Drain oil from wok, leaving a small amount in wok.

6. Stir fry vegetables in wok for one minute. Add chicken, cover, simmer until boiling.

7. Add 2 teaspoons cornstarch to make a white sauce.