4 chicken breasts, sliced thin
3 c. celery, diced
5 Chinese mushrooms, pre-soaked and diced
1 can bamboo shoots, packed in water, diced
1 c. onions, diced
1 can water chestnuts, sliced
1/2 lb. pea pods, cut in pieces
Cashews
Oil
Soup stock
Cornstarch
Garlic
Water
Salt and pepper

Make a paste out of cornstarch and water - set aside. Pour enough oil into frying pan to cover bottom. When oil is hot add chicken and season to taste. Stir fry until chicken is cooked, then remove from pan. Heat more oil. Add vegetables, a little water and soup stock. Cover and cook for 1 minute. Re-add chicken, add cornstarch until gravy thickens slightly.