Chop Suey

2 T. oil
1 sm. can mushrooms
1 tsp. salt
1 c. chicken stock
1 1/2 c. uncooked chicken meat, diced
1/2 c. sliced scallions
1 T. cornstarch
6-8 water chestnuts, sliced
1/4 c. cold water
3/4 c. diced bamboo shoots
2 T. oyster sauce
1 c. frozen peas

Heat oil and salt in 2 quart saucepan. Stir-fry chicken over high flame until meat turns white. stir in all vegetables except scallions. Add soup stock, mix and cover. Cook 3 to 5 minutes over medium flame. Stir in scallions, increase flame. Thicken gravy with cornstarch dissolved in water. Season with oyster sauce.

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