1 c. sliced chicken breasts
1 egg white
1 tbsp. cornstarch
Pinch of salt
1 c. sliced cabbage
1 sm. can bamboo shoots
1 sm. can water chestnuts, sliced
1/2 c. sliced mushrooms
1/2 tsp. chopped garlic
1 tbsp. cornstarch, mixed with 1 1/2 tbsp. water

SAUCE:

1 1/2 tbsp. fish sauce
2 tbsp. soy sauce
1/3 c. water

Mix chicken with cornstarch, salt, and egg white. Set aside. In wok, heat 2 tablespoons of oil. Fry chicken until done. Drain and set aside. In wok, heat 2 tablespoons of oil. Brown garlic. Add cabbage, bamboo shoots, water chestnuts, and mushrooms. Stir fry. Add chicken; stir. Add sauce, followed by cornstarch mixture. Mix thoroughly. Serve over rice.