| 1 | Remove any fat or tendons from the chicken and slice into pieces ? by 1" or so (this works better if chicken is partially frozen). |
| 2 | Mix chicken with next three ingredients and allow to marinate while you are preparing the vegetables. |
| 3 | Wash bok choy thoroughly, trim off the tough ends of the leaves and part of the base, and chop into bite-size pieces including the green parts. |
| 4 | Slice the mushrooms. |
| 5 | Cut the snow peas in half or slice after the tips and strings have been removed. |
| 6 | Mix the stock and the corn starch in a shaker heat oil in wok until its almost smoking and then stir fry the chicken until its almost cooked through. |
| 7 | Then add the vegetables and stir fry until the bok choy leaves get sort of wilted down. |
| 8 | Pour in the stock/cornstarch mixture that was shaken just before pouring it in. stir constantly until the sauce thickens. |
| 9 | Serve immediately over cooked rice. |
| 10 | Note: you can add bamboo shoots, sliced water chestnuts and all sorts of other stuff to this but i like the plain version best. |
| 11 | About the only thing i change is to throw in some mrs. |
| 12 | Dash, which isn"t very chinese, but heh! enjoy |
