2 cloves garlic, minced
2 hot chilies
Slice fresh ginger OR 1/2 tsp. ginger
2 lbs. boned, skinless chicken, cut into cubes (not slices)
1 bunch fresh broccoli
4 scallions
1 yellow squash
1 green pepper
2 to 3 tsp. sesame seeds
Can water chestnuts
1 head bok choy OR NAPA
1 lb. mushrooms

To cold Wok or large frying pan, add 3 tablespoon peanut oil. Fry chilies for 1 to 2 minutes and remove. Add garlic and mushrooms, green onion and green pepper. Stir fry about 3 to 4 minutes until crisp tender. Remove from pan or Wok leaving oil. Add other garlic and chicken, a little at a time until cooked; remove and add chicken until all is done. (You may need a little more oil at this point). Add more sesame seeds and toast, add squash and water chestnuts for 1 to 2 minutes and remove. Add broccoli, cover and steam for 3 to 4 minutes. Remove. Add sauce (3 tablespoon oyster sauce 2 tablespoon red wine, 1 tablespoon soy, 1/2 teaspoon sugar, ginger and 1 teaspoon cornstarch) to pan and then add all back. Cover and cook 3 to 5 minutes. Add bok choy (or NAPA), chopped to pan. Cook 1 more minute. Serve with rice and salad: Finish with Fortune Cookies.