1 tsp. cornstarch mixed with 1 tsp. cold water
1 tbsp. dry sherry
1 tbsp. oyster sauce
1 tsp. water
1/2 tsp. salt
1 whole chicken breast, split, skinned, boned and cubed
2 tsp. dry white wine or dry vermouth
1 egg white, lightly beaten
1 tsp. cornstarch
Salt and freshly ground white pepper to taste
2 tbsp. peanut oil
1/4 lb. snow peas, ends and strings removed
1/4 c. sliced water chestnuts, drained
1/4 c. sliced bamboo shoots, drained
24 fresh button mushrooms

Stir cornstarch mixture; add next 4 ingredients; mix well; set aside. Mix next 4 ingredients; season with salt and pepper. Heat oil in uncovered wok at 375 degrees. Add chicken; stir-fry until opaque. Add snow peas, water chestnuts, bamboo shoots and mushrooms; stir-fry 3 minutes. Stir sherry mixture; add to wok. Cook, stirring, 1 minute. Serve immediately. Makes 2 servings.