6 chicken breasts
1/4 c. peanut oil (no substitute)
1 (14 oz.) can mixed Chinese vegetables
1 (14 oz.) can bean sprouts
1 (8 oz.) can water chestnuts
1 (8 oz.) can bamboo shoots
2 c. celery, sliced on a slant
1 (10 oz.) box frozen snow peas (or fresh)
1 tsp. ginger or 1 sm. root, thinly sliced
2 tbsp. cornstarch
2 c. water

Thinly slice boned and skinned chicken breasts. Fry until done in oil and push up on sides of wok. Add celery, stir 1 minute, and push up on sides of wok. Add Chinese vegetables, bean sprouts, water chestnuts, bamboo shoots and snow peas one at a time. Stir fry each until heated and push up on sides of wok.