1/4 c. dry sherry
1/4 c. water
2 whole skinned & boned chicken, cut into strips
1/4 c. oyster sauce or soy sauce
1 tbsp. cornstarch
1 tbsp. cooking oil
1 tsp. grated gingerroot or 1/4 tsp. ginger
1 clove garlic, minced
4 c. sliced bok choy
1 c. sliced fresh mushrooms
3/4 c. sweet pepper strips

Combine sherry and water. Add chicken, stirring to coat well. Cover and marinate for 3 minutes, stirring occasionally. Drain chicken, reserving marinade. Stir oyster sauce and cornstarch into marinade. Preheat a large skillet over medium heat. Add oil.

Stir-fry ginger root and garlic for 15 seconds. Add bok choy. Stir fry for 3 minutes. Add mushrooms and pepper strips. Stir fry about 3 minutes or until vegetables are crisp-tender. Remove. Add chicken. Stir fry 3 minutes or until done. Stir in marinade mixture. Cook and stir until thickened and bubbly. Return vegetables to skillet. Stir to coat with sauce. Serves 4.