1 tbsp. cornstarch
1 tbsp. sherry
1 tbsp. soy sauce
1 tsp. grated ginger root
3/4 c. chicken broth
1/4 c. oil
12 oz. fish, chicken or beef
1/4 c. scallions
2 c. broccoli florets
2 c. sliced napa (Chinese cabbage)
1 c. sliced mushrooms
1 c. snow peas
1/2 c. sliced water chestnuts

Mix together cornstarch, sherry, soy sauce, ginger and broth; set aside. Heat oil in fry pan over medium high heat. Add chunks of fish, chicken or meat and stir fry for 2 minutes. Add to skillet the following ingredients and stir fry 3 minutes until crisp and tender:

Scallions, broccoli florets, napas, mushrooms, snow peas, water chestnuts. Stir in cornstarch mixture. Bring to a boil, stirring constantly, cook 1 minute until sauce thickens.