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Marinate in: (1 hour at least) 2 tbsp. sherry/vermouth 1 clove garlic (pressed) 2 tbsp. sesame oil 3 tbsp. oyster sauce 1/4 tsp. grated ginger 1/2 lb. fresh mushrooms 1/4 lb. snow peas 2-3 green onions (1 inch pieces) 1 red pepper, cut in strips 1 green pepper, cut in strips 1 can water chestnuts 1 can bamboo shoots 1/2 c. water mixed with 2 tbsp. cornstarch 1 tsp. chicken bouillon 8 oz. linguini or lo mein noodles
In wok cook chicken (meat) until white. Remove. Put in bowl (cover to keep warm). Keep juices in wok. Saute vegetables in wok. Add a little sesame oil, oyster sauce; mix well. Cook until vegetables are slightly crisp. Add water, cornstarch, bouillon mixture. Stir. Add cooked chicken or meat. Stir-fry about 5 more minutes. Cook linguini "al dente". Place in large bowl. Top with chicken and vegetables. Toss lightly. Serve immediately.
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