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1 1/2 lb. chicken
6 oz. frozen pea pods
8 oz. bamboo shoots
8 oz. water chestnuts
1 small onion, chopped
1 clove garlic, chopped
1 small slice ginger, chopped
3 Tbsp. soy sauce
1 Tbsp. sherry
1/2 tsp. sugar
1 tsp. salt
pinch of pepper
1 Tbsp. cornstarch
2 Tbsp. water
4 Tbsp. oil
pinch of salt

Bone chicken and cut into thin strips. Drain bamboo
shoots and water chestnuts. Thaw pea pods and drain on paper
towels. Mince onion, garlic and ginger. Mix soy sauce,
sherry, sugar, salt and pepper. Blend cornstarch and water.
Heat 3 tablespoons oil and pinch of salt over medium heat. Add
onion, garlic and ginger. Cook until golden brown. Add
chicken and stir until golden brown. Remove chicken and
seasonings. Add remaining oil to pan. Add shoots and chest-
nuts; stir-fry 1 minute. Add pea pods and fry 1 minute more.
Add chicken and sauce mixture; cook 1 minute. Add cornstarch
and stir until thick. Serve immediately.

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