1 (10 oz.) pkg. frozen peas
1 c. diced cabbage
1 (5 oz.) can water chestnuts, drained
1/4 c. cooking oil
6 tbsp. flour
1/2 tsp. ground ginger
2 1/2 c. chicken stock
1 tbsp. soy sauce
2 c. cooked, diced chicken
1 (4 oz.) can sliced mushrooms, drained
1 (5 oz.) can bamboo shoots, drained
1 (16 oz.) can mixed Chinese vegetables or 2 c. fresh bean sprouts

Boil peas and cabbage together 2 or 3 minutes until crisp. Slice water chestnuts. In large skillet, heat oil, blend in flour and ginger and stir until smooth. Add chicken stock slowly, stirring constantly until sauce thickens and bubbles. Add soy sauce, chicken, peas and cabbage, mushrooms, shoots and Chinese vegetables. Stir thoroughly until hot. Serve over hot rice or noodles. Serves 6 to 8.