1 lb. chicken white meat, thinly sliced & cut into 3" squares
2 tsp. soy sauce
1 tsp. rice wine or sherry
1 tsp. minced fresh ginger root
1 tbsp. water
1 tbsp. cornstarch
1/4 tsp. MSG
1 tsp. sugar
Dash pepper
1/2 c. water
1 tbsp. peanut oil
1 tsp. salt
1 clove garlic, mashed
1 c. peapods, ends trimmed & cut in 1/2 crosswise
1/4 c. thinly sliced bamboo shoots
1 c. Chinese cabbage, sliced about the size of the peapods
1/2 c. thinly sliced celery
1/4 c. canned or fresh water chestnuts, peeled & thinly sliced
1/2 onion, sliced
1 green scallion, cut in 1/2 & then into 1" pieces
1 c. soup stock

Combine 1 teaspoon soy sauce, wine, ginger and 1 tablespoon water; stir well. Combine rest of soy sauce, cornstarch, MSG, sugar, pepper and 1/2 cup water. Stir well. Heat peanut oil in wok or skillet, and add salt and garlic. Add the chicken meat and stir until meat curls. Then add wine mixture and stir-fry 1 minute. Add peapods, bamboo shoots, Chinese cabbage, celery, water chestnuts and onions. Stir fry 2 minutes. Then add scallions and soup stock. Cover and cook 3 minutes. Add cornstarch combination and cook until gravy thickens and is smooth.

Serves 4 to 6.