1/2 lb. raw chicken, cut into small pieces
1 egg white
1 tbsp. cornstarch
1 tbsp. soy sauce
5 tbsp. diced celery
2 tbsp. chopped onion
2 tbsp. diced green pepper
1/4 c. chopped carrots
1/2 c. fresh mushrooms, sliced
1/2 c. each sliced water chestnuts and bamboo shoots

Marinate chicken in combined egg white, cornstarch and soy sauce for 30 minutes. Heat 1 tablespoon peanut (or any other kind) oil in large fry pan or wok to 300 degrees and stir - fry chicken rapidly for 1 minute or until it loses pink color. Remove from pan and drain on paper towel.

In same pan, add 2 more tablespoons of oil, heat to hot, sprinkle with dash of garlic salt and ground ginger. Immediately add the diced vegetables, stir - fry for 1/2 minute, then add the chicken to the mixture along with the sauce (recipe follows) and 2 tablespoons dry white wine. Cook about 5 to 6 minutes. Add a little cornstarch mixed with water to thicken the broth, if desired. Sprinkle with slivered almonds, and serve over rice.

SAUCE:

2 tbsp. dry white wine
2 tsp. soy sauce
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. sesame oil
1/4 tsp. white pepper

Blend.