1 1/2 lb. boneless chicken breasts, cut into 1/4-inch strips
Salt and pepper
2 scallions, cut in 1/2-inch diagonal slices
2 tbsp. white wine
1 tbsp. cornstarch
1 tbsp. egg white
4 tbsp. oil
1 tsp. salt
1/4 lb. mushrooms, sliced
2 stalks celery, sliced
1 can water chestnuts, sliced
12 pea pods
1 clove garlic, minced
2 tbsp. soy sauce
1/2 tbsp. sugar

Mix the chicken with salt, pepper, wine, cornstarch and egg white. Heat 2 tablespoons oil and add salt. Saute the mushrooms, garlic, scallion, celery, water chestnuts and pea pods for 2 minutes. Remove from pan. Heat the remaining oil in the same pan. Saute the chicken for 1 minute over high heat. Add soy sauce and sugar and mix well. Return the vegetables and mix thoroughly for 1 minute. Serve with rice. Serves 4-6.