1 whole boneless chicken breast (sliced and marinated for 20 min.)
1/3 lb. snow peas
1/2 lb. bok choy (cut to chunks)
1 can straw mushrooms
1 sm. can bamboo shoot (sliced)
2 slices ginger root
1 clove garlic

CHICKEN MARINADE:

1/4 tsp. salt
1/2 tsp. sugar
1 tbsp. soy
1 tsp. cornstarch
Sprinkle pepper
Sprinkle garlic powder
1 egg white

SAUCE:

Mix well: 1/2 tsp. sugar 1 1/2 tbsp. cornstarch 5 tbsp. water

1. Heat 2 tbsp. oil in wok (high temperature). Brown 1 ginger root, discard. Stir-fry chicken until cooked, remove.

2. Heat 2 tbsp. oil (medium-high). Brown ginger and garlic, discard. Put in bok choy, snow peas, straw mushrooms and bamboo shoots to stir-fry for 1 minute. Sprinkle in some salt. Add 1/2 cup water. Cover wok for 2 minutes.

3. Add chicken and sauce. When sauce is thickened, serve.