Instructions: 1. Shell and devein shrimp. Slice cooked chicken thin, also bamboo shoots and fresh mushrooms. Stem and string snow peas. Crush garlic.

2. Blend cornstarch, sugar and cold stock to a paste.

3. Heat oil; add garlic and stir-fry to brown lightly. Add shrimp and stir-fry 1 minute.

4. Add bamboo shoots and mushrooms; stir-fry until mushrooms begin to soften (2 to 3 minutes).

5. Stir in chicken, salt and remaining stock. Heat quickly; then cook, covered, 2 minutes over medium heat.

6. Add snow peas; cook, stirring, 1 minute more.

7. Stir in cornstarch paste to thicken, and serve at once. VARIATION: For the snow peas, substitute 1 cup bean sprouts, blanched.

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