Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Raw chicken, cut into 2/3\" cubes |
| 1 \N | Egg white |
| 1 tablespoon | Cornstarch |
| 1 tablespoon | Soy sauce |
| 3 tablespoons | Peanut oil, divided |
| \N \N | Several dashes garlic salt |
| 1 dash | Ground ginger |
| 2 tablespoons | Dry white wine |
| 2 teaspoons | Soy sauce |
| ½ teaspoon | Sugar |
| 5 tablespoons | Diced celery |
| 2 tablespoons | Chopped onions |
| 2 tablespoons | Diced green pepper |
| ¼ cup | Chopped carrots |
| ½ cup | Sliced fresh mushrooms |
| ½ cup | Sliced water chestnuts |
| ½ cup | Diced bamboo shoots |
| ½ teaspoon | Salt |
| ¼ teaspoon | Sesame oil |
| ¼ teaspoon | White pepper |
SAUCE
Marinate chicken in egg whites, cornstarch and 1 tablespoon soy sauce for 30 minutes. Heat 1 tablespoon oil in large fry pan or wok to 300 degrees and stir-fry chicken pieces rapidly for about 1 minute,or until chicken loses pink color. Remove from pan and drain on paper toweling. In same pan, heat 2 tablespoons oil until hot; sprinkle with garlic salt and dash of ginger. Immediately add remaining diced vegetables and stir-fry for 10 to 20 seconds. Return chicken to mixture. Add 2 tablespoons dry white wine and the sauce ingredients. Cook until done, about 6 minutes. Add a little cornstarch mixed with water to thicken if necessary.