1/2 lb Boned chicken breast

     12    Snow peas

    1/2 c  Button mushrooms

    1/2 lb Chinese cabbage (bok choy)

      4    Water chestnuts

      2 tb Peanut oil

    3/4 ts Salt

    1/4 c  Sliced bamboo shoots

    1/4 c  Water

      1 ts Cornstarch mixed with 3 Tbl.

      1 ds Pepper

    1/4 ts Sugar

     Poach the chicken for 20 minutes, allow it to cool and slice into pieces
  1/8 x 1 1/2 x 1. String the snow peas. Slice the mushrooms, cabbage and

  water chestnuts thinly.
     Heat a skillet or wok, then add the peanut oil and salt. Just before the
  oil begins to smoke, add all the vegetables and stir-fry for 1/2 minute.
  Add the water, cover and cook for 2 minutes. Add the chicken, cornstarch
  mixture, pepper and sugar. Stir until the sauce is thickened.