2 tbsp. cornstarch
1/2 lb. shrimp
1/2 lb. boneless skinless chicken
1 tsp. salt
1 egg white
2 c. oil
1 c. mushrooms, sliced
1/4 c. bamboo shoots
1/2 c. pea pods
1/4 c. water chestnuts

SAUCE:

4 tbsp. chicken stock
1 tbsp. red wine vinegar
2 tbsp. soy sauce
1 tsp. sugar
1 tsp. cornstarch

Mix shrimp and chicken with salt, egg and 1 tablespoon cornstarch. Mix sauce and set aside. Heat oil to 400 degrees in wok. Deep fry shrimp and chicken. Pour out oil. Reheat 2 tablespoons oil to 400 degrees. Stir fry all vegetables for 1 minute. Pour in sauce. Stir fry 1 minute. Add chicken and shrimp. Stir until heated. Serve over rice.