1 1/2 pounds boneless skinless chicken breasts/cut in -- thin, 1

1/2" strips 2 tablespoons oil

2 tablespoons minced fresh gingerroot

2 medium onions -- sliced

6 cups broccoli florets

1 cup thinly sliced carrots

1/2 pound mushrooms -- sliced

3/4 cup chicken stock

2 tablespoons sherry

2 teaspoons Low Sodium soy sauce

2 teaspoons cornstarch

2 tablespoons water

4 cups Chinese cabbage or Bok Choy -- sliced

In wok or large heavy skillet, heat oil over High heat. Gradually add chicken to very hot oil with 1/2 of minced gingerroot. Stir-fry for 2 minutes. Remove from Wok. Set aside. Add onion and stir-fry for 2 minutes. Set aside with chicken. Add broccoli, carrots, mushrooms and rest of gingerroot to wok. Stir fry for 2 minutes. Add a little water, if necessary to prevent sticking. Mix stock, sherry and soy sauce. Pour over broccoli. Cover and steam for 2 minutes. Stir in onions and chicken. Mix cornstarch and water. Stir into wok. Bring to boil. Add chinese cabbage, bok choy or green cabbage. Stir and cook for 1 minute until crisp-tender. MC formatting by bobbi744@sojourn.com