Instructions: Boil chicken until done. May remove skin first or retain to use stock for soup later. Pick from bones and discard skin. In lg pot or 3 qt Dutch Oven, heat oil over medium heat. Add onion, celery,pepper, cabbage and bok choy. Stir fry gently until bright but not cooked through, about 3 minutes. Add brown sugar, ginger, soy or stir fry sauce and stir to coat. Add a bit more sauce or some of the chicken stock to leave about 1/2 Cup of liquid in pot. Add canned ingredients, snow peas, cover and cook gently until bok choy is tender to the bite. About 10 minutes. Add chicken and bean sprouts. Serve with rice and chow mein noodles if desired.

* works well with 1 lb sm 71/90 shrimp instead of chicken. (remove shells!)

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