1 pound (or more) julienned chicken breast meat, soy sauce, cornstarch, white wine, unsalted cashews (at least 1/4 cup), 1 small firm head of cabbage finely chopped, medium onion, coarsely chopped, 1 or 2 bell peppers, coarsely chopped, 1/4 pound (or more) fresh mushrooms, sliced thin, pure vegetable cooking oil, ground ginger, black pepper, garlic powder, salt, sugar and rice.

Mix 1/4 cup soy sauce, 1/4 cup wine and 1 tablespoon cornstarch. Use mixture to marinate cut up chicken at least 1 hour (longer is better). Prepare enough white rice for how ever many people you are going to serve. NOTE: All cooking to be done in a Wok over High heat. Be prepared to stir quickly.

Stir fry the cashews in a little oil and set aside. Re-oil the Wok and dump in the chicken with its marinade. Stir fry until the chicken is just done, do not over cook. Season as you cook with ginger, garlic, salt and pepper. Set aside the chicken. Re-oil Wok and stir fry the bell pepper, onion and mushrooms. Lightly season as you cook. Do not over cook. Set aside the vegetables.

Re-oil the Wok and dump in the cabbage. Toss in 1 or 2 tablespoon sugar. Stir fry just until the cabbage begins to turn limp. Dump in everything that has been cooked before and mix well. Cut back the heat, add a wee bit more soy sauce and or wine. Cover and let mixture set a few minutes while the cornstarch thickens the juices into a gravy. Serve with the rice, also good the next day.