2-3 chicken breasts, cut into 1" pieces

½ lb shrimp

2 lg carrots, sliced

2 stalks celery, sliced

¼ lb mushrooms, sliced

1 bunch green onions, cut into 1" pieces

2 Tbsp peanut oil

1 clove garlic, minced

½ lb snow peas

½ c chicken broth

1 Tbsp corn starch

2 Tbsp dry sherry

1 Tbsp fresh ginger, finely chopped

Heat oil with garlic in wok. Stir-fry chicken until golden. Add more oil as needed. Stir-fry vegetables for 2 minutes. Pour broth into pan, turn down heat, cover and steam until vegetables are tender crisp about 5 minutes. Combine cornstarch, sherry, and ginger in a cup. Stir into pan, stirring constantly until thickens.