Instructions: 1. Skin and bone chicken. Then cut chicken and pork in thin slices.

Sprinkle both with soy sauce and toss. Let stand 30 minutes, turning occasionally.

2. Slice Chinese cabbage, mushrooms and bamboo shoots. Mince ginger root.

3. Drain chicken and pork, reserving soy sauce. Blend the soy with cornstarch and egg white; then add to chicken and pork, tossing gently to coat.

4. Heat oil. Add chicken and pork; stir-fry until they lose their pinkness

(about 2 minutes). Then remove from pan.

5. Heat remaining oil. Add ginger root, then vegetables; stir fry 2 minutes.

6. Return chicken and pork, stir-frying briefly to reheat. Then stir in stock and heat quickly. Cook, covered, over nedium heat until done (about 2 minutes).

7. Meanwhile blend remaining cornstarch and cold water to a paste; then stir in to thicken. Serve at once.

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