In medium bowl, mix well: 1 tbsp. cornstarch 2 tbsp. dry sherry 3/4 tsp. minced peeled ginger root 1/8 tsp. monosodium glutamate 1 1/2 tsp. salt

Over medium heat in hot oil, cook 3/4 cup walnuts 3 minutes, until lightly browned, stirring constantly. Place on paper towel to drain.

Stir quickly in oil: 1 (8 oz.) can sliced bamboo shoots 1/4 lb. snow peas 1/2 tsp. salt

Saute for 3-5 minutes. Spoon vegetables into bowl.

In remaining oil, stir fry chicken mixture 5 minutes until chicken is tender, stir in vegetables. Spoon onto warm platter. Sprinkle with walnuts. Serves 4.