1/2 chicken breast (shredded; marinate for 20 min.)
1/2 lb. bean sprouts
1 lg. onion (sliced)
2 lbs. celery (sliced)
5 oz. dry chow mein noodles (ready on a serving plate)
1 slice ginger root
1 clove garlic (crushed)

CHICKEN MARINADE:

2 tsp. soy sauce
1 tsp. cornstarch
1/2 tsp. sugar

SAUCE:

3 tbsp. cornstarch
2 tbsp. soy sauce
1 tbsp. dark soy
1 tbsp. oyster sauce
1 c. water

1. Brown ginger and garlic with 3 tbsp. oil (medium), discard. Put in chicken. Stir-fry 3 minutes, remove.

2. With 2 tbsp. oil (high), put in all vegetables. Stir-fry 2 minutes, sprinkle some salt.

3. Add in chicken and 2 cups of water. Cover wok for 4 minutes.

4. Pour in sauce. When thickened, serve on top of noodles.