1/2 pound shrimp
1/2 cup cooked chicken
1/2 cup bamboo shoots
1/2 pound fresh mushrooms
1/4 pound snow peas
1 clove garlic
1 tablespoon cornstarch
1/2 teaspoon sugar
3/4 cup chicken stock
2 tablespoon oil
1/2 teaspoon salt

Shell and devein shrimp. Slice cooked chicken thin, also bamboo shoots and fresh mushrooms. Stem and string snow peas. Crush garlic.

Blend cornstarch, sugar and 1/4 cup cold stock to a paste.

Heat oil; add garlic and stir-fry to brown lightly. Add shrimp and stir-fry 1 minute.

Add bamboo shoots and mushrooms; stir-fry until mushrooms begin to soften (2 to 3 minutes).

Stir in chicken, salt and remaining 1/2 cup stock. Heat quickly; then cook, covered, 2 minutes over medium heat.

Add snow peas; cook, stirring, 1 minute more.

Stir in cornstarch paste to thicken, and serve at once.

Variation:

For the snow peas, substitute 1 cup bean sprouts, blanched.

Serving Size: 6.