- 6 chicken breasts

		- 1/4 c. peanut oil (no substitute)

		- 1 (14 oz.) can mixed Chinese vegetables

		- 1 (14 oz.) can bean sprouts

		- 1 (14 oz.) can baby corn

		- 1 (8 oz.) can water chestnuts

		- 1 (8 oz.) can bamboo shoots

		- 2 c. celery, sliced on a slant

		- 1 (10 oz.) box frozen snow peas (or fresh)

		- 1 tsp. ginger or 1 sm. root, thinly sliced

		- 2 tbsp. cornstarch

		- 2 c. water

		Thinly slice boned and skinned chicken breasts.
		Fry until done in oil and push up on sides of wok.
		Add celery, stir 1 minute, and push up on sides of wok.
		Add Chinese vegetables, bean sprouts, water chestnuts,
			baby corn, bamboo shoots and snow peas one at a time.
		Stir fry each until heated and push up on sides of wok.

		Serve with Rice