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.