1/2 lb. fresh mushrooms
1 partially frozen chicken breast, skinned, split and boned
1 egg white, lightly beaten
1 tbsp. cornstarch
1 tbsp. dry sherry
1 tsp. salt
1/8 tsp. ground white pepper
4 tbsp. vegetable oil
2 1/2 c. celery, thinly sliced
1 can (8 1/2 oz.) water chestnuts, drained and thinly sliced
1 pkg. (6 oz.) frozen snow peas or 1/2 lb. fresh snow peas
1/2 c. scallions, sliced
1/2 tsp. garlic, finely minced
2 tsp. soy sauce
1/2 tsp. sugar (optional)

1. Rinse, pat dry and slice fresh mushrooms; set aside.

2. With Chinese meat cleaver or sharp knife, thinly slice thicken into 1/4 inch strips.

3. In a small bowl, combine egg white, cornstarch, sherry, 1/4 teaspoon of salt and white pepper; blend well.

4. Add chicken, coating well.

5. In a wok or large skillet, heat 2 tablespoons of vegetable oil. Add mushrooms, celery, water chestnuts, snow peas and remaining salt; saute 5 minutes.

6. Remove vegetables from wok; reserve.

7. Heat remaining 2 tablespoons vegetable oil in wok. Add scallions, garlic and chicken; cook over high heat, stir-frying constantly.

8. Stir in soy sauce, sugar and vegetable mixture; cook 2 minutes longer, stirring often.

9. Remove to a heated platter. Serve at once over hot cooked rice. Serves 4.