NUTS:

1 1/2 c. nuts (walnuts, almonds, or cashews, or combination or nuts)
Oil for deep frying

Heat oil to 360 degrees. Put nuts in strainer or frying basket; immerse in hot fat. Fry nuts just until golden. Remove nuts and set aside.

CHICKEN:

1 lb. boneless chicken, cubed (use a fryer)

MARINADE:

2 tsp. ginger mashed
3 tbsp. soy sauce
1 tsp. Accent
1 tbsp. wine

Marinate the chicken one hour or more.

BATTER:

1 egg white
1 tbsp. cornstarch

Beat egg white, then beat in cornstarch. Drop chicken in batter then fry in 1/2 cup oil until chicken is slightly brown. Remove.

VEGETABLE MIXTURE:

1 c. bamboo shoots, cubed
1 c. green peppers, cut in 1-inch squares
1/2 c. mushrooms, quartered (soaked dried ones)
1 clove garlic, mashed
1/4 tsp. salt or to taste
1 tbsp. soy sauce
1 tsp. Accent
1 tbsp. sugar

Pour off oil in pan so there is 1/4 cup left. Heat and fry mixed vegetable ingredients. When the vegetables are softened, add chicken mixture and nuts. Stir.

GLAZE:

2 tbsp. cornstarch
1/2 c. water or chicken broth

Add water to cornstarch and pour over mixture in pan. Stir for a few minutes until well coated and serve.