1/2 lb. lg. shrimp
3 lg. chicken breasts, skinned and boned
1/4 c. corn starch
1/2 c. salad oil
3-4 cloves garlic or minced from jar
1/2 lb. sliced mushrooms
1 (8 oz.) can water chestnuts, drained and sliced
1 sm. bunch scallions, cut in 2-inch lengths including tops
1 1/2 c. celery, diagonally sliced
1/4 c. soy sauce
3 c. lettuce, shredded
1 c. pimentos, drained and slivered
1 1/2 c. red or green pepper, sliced
1 (8 oz.) can pineapple chunks with juice (optional)

Cut chicken into thin strips. Roll in corn starch and set aside. Heat oil in wok or large fry pan. Add garlic; stir until browned. Discard garlic; add chicken to hot oil and cook until lightly browned.

Add shrimp, mushrooms, scallions, celery, water chestnuts, peppers, and soy sauce. Lastly, add lettuce and pimentos. Toss lightly and serve with rice.