Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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