2 tbsp. salad oil
1 tsp. salt
1/2 tsp. garlic salt
2 c. cooked chicken or turkey, diced
1 (6 oz.) can bamboo shoots, coarsely cut up
1 (2 1/2 oz.) jar sliced mushrooms
1/2 c. water chestnuts, thinly sliced
1 c. celery, thinly sliced
4 tbsp. cornstarch
2 tsp. sugar
1/4 tsp. ground ginger
2 c. water
3 tbsp. soy sauce

Heat oil, salt and garlic salt in a large saucepan or wok. Add chicken and brown slightly. Stir in bamboo shoots, undrained mushrooms, water chestnuts and celery. Stir fry slowly for 5 minutes; celery and water chestnuts should remain crisp.

Blend cornstarch, sugar, ginger, water and soy sauce. Add to chicken mixture and stir constantly until thickened and smooth. Use with rice or chow mein noodles.