1 c. chicken, cut in 1-inch cubes
1 c. broccoli flowerets
1 c. cauliflower flowerets
1 c. cabbage, chopped
1/4 c. carrots, sliced thin
1 can water chestnuts
1 can bamboo shoots
1 tbsp. ginger root
2 tbsp. Worcestershire sauce

Brown chicken in frying pan or wok. Fry vegetables on medium high heat until crisp tender. Make sauce with 2 tablespoons cornstarch and 1 cup chicken stock or water. Stir all together and simmer 20 minutes. Serve over rice.