1/2 lb Raw chicken, cut into 2/3"
-cubes
1    Egg white
1 tb Cornstarch
1 tb Soy sauce
3 tb Peanut oil, divided
Several dashes garlic salt
1 ds Ground ginger
5 tb Diced celery
2 tb Chopped onions
2 tb Diced green pepper
1/4 c  Chopped carrots
1/2 c  Sliced fresh mushrooms
1/2 c  Sliced water chestnuts
1/2 c  Diced bamboo shoots

SAUCE
2 tb Dry white wine
2 ts Soy sauce
1/2 ts Sugar
1/2 ts Salt
1/4 ts Sesame oil
1/4 ts White pepper

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.