1 lb. boneless chicken, cut into bite size pieces
1 egg white, lightly beaten; optional
1 tsp. soy sauce
2 tsp. each of rice wine and cornstarch
1 tsp. imported sesame oil

Marinate chicken in marinade for at least 20 minutes while prepared other ingredients.

1 green pepper, cut into bite size pieces

2 carrots, blanched into boiling water for 5 minutes, refreshed under running cold water and cut into bite size pieces

1 c. each drained water chestnuts and baby corn blanched in boiling water 1 minute

1 c. snow peas, blanched in boiling water for 15 seconds, then refreshed under cold, running water and drained well

1/2 lb. mushrooms, sliced and quartered depending on size

2 tbsp. garlic, minced

2 tbsp. scallion, minced

1 tbsp. ginger root, peeled and mince

SAUCE:

1/2 c. chicken broth
2 tbsp. each of soy sauce and rice wine
1 tbsp. cornstarch
2 tsp. sugar
1 tsp. salt
1 tsp. sesame oil

Heat a wok over high heat until it is very hot, add 4 tablespoons oil and heat it until it is very hot. Add 1/2 of the chicken and stir fry for 1 minute or until the pieces separate and change color. Transfer the chicken to a plate and cook the remaining chicken the same way.

Pour off all but 2 tablespoons of the oil in the wok and reheat the remaining oil until it is hot. Add the garlic, ginger root, and scallion and stir fry the mixture for 15 seconds. Add the green pepper and stir fry the mixture for 1 minute. Add the mushrooms and stir fry the mixture for 1 minute. Add the carrots, water chestnuts, corn, and chicken and stir fry the mixture for 1 minute.

Stir the broth mixture, add it to the wok with the snow peas and cook the mixture, stirring for 30 seconds to 1 minute or until the sauce is thickened. Serve with rice or Chinese noodles. Serves 6.