1/2 lb. bread of chicken, cut in strips
3 tbsp. peanut oil
2 cloves garlic, crushed
1 med. slice ginger root
1/2 c. sliced bamboo shoots
1 c. sliced water chestnuts
1/2 c. celery
1 c. bok toy
2 med. onions, sliced on the bias
1 c. fresh mushrooms, sliced
1/2 tsp. salt
1/4 c. soy sauce
2 c. chicken broth, already heated
2 c. bean sprouts
2 tbsp. cornstarch, mixed with 1/4 c. cold water

Heat oil in wok or fry pan with salt, garlic, and ginger root. Brown and remove garlic and ginger root. Saute chicken in oil. Add vegetables (onions, celery, bok toy, and bamboo shoots) first. Toss together, then add water chestnuts and mushrooms. Stir fry for a few seconds; then add soy sauce and chicken broth. Cover and steam for 1/2 minute. Add bean sprouts and steam another 1/2 minute. Thicken with cornstarch mixture. Stir until sauce is thickened. Serve with rice and crisp noodles.