2 chicken breasts, boned, cubed
1 egg white
1 tablespoon cornstarch
1 tablespoon ginger root, sliced
1/4 cup fresh mushrooms
1 teaspoon soy sauce
3 to 4 oz. snow peas or broccoli
1/2 can sliced bamboo shoots
1/4 cup bean sprouts
4 green onions
1/4 cup dry sherry
1 to 2 teaspoons chili sauce
1 onion, diced
1 clove garlic, pressed
1 cup rice, cooked
1 tablespoon peanut oil

Cube the chicken into 1 1/4" cubes, combining with egg white and cornstarch. Refrigerate at least 1/2 hour. Dice ginger root and onion. Soak dehydrated mushrooms in water for 10 minutes, then slice. Slice snow peas and green onions.

15 minutes before serving, heat the wok over high heat.

When sizzling hot, add 1 tablespoon peanut oil. Add chicken mixture and stir fry, keeping lid on as much as you can, but stirring food around in the oil often. Stir in the garlic, ginger root, soy sauce, mushrooms and onion. Cook for 2 to 3 minutes more, covered. Add snow peas or broccoli and bamboo shoots. Cook 2 minutes more. Add bean sprouts, green onions, chili sauce and sherry. Stir on high 2 minutes more.

Serve over steamed rice.