1/3 cup cold water
2 teaspoons cornstarch
2 tablespoons soy sauce
1 tablespoon dry sherry
2 tablespoons cooking oil
1 clove garlic, minced
4 green onions, thinly sliced
2 large carrots, thinly bias sliced
1 8-ounce can water chestnuts, drained and thinly sliced
½ cup fresh bean sprouts or 1 14-ounce can, drained
2 cups Napa (Chinese) cabbage, chopped
1 teaspoon sesame oil
1 pound boneless, skinless chicken breast cut into 1-inch pieces
Stir water into cornstarch. Stir in soy sauce and sherry; set aside.
In a covered saucepan, cook carrots in boiling water for 3 minutes. Drain well; set aside. Preheat wok or large skillet over high heat; add cooking oil. Stir-fry garlic in hot oil for 30 seconds. Add green onions and stir-fry one minute.
Add water chestnuts and bean sprouts. Stir-fry 1-2 minutes. Remove from wok. Add carrots and cabbage. Stir-fry 1 minute. Remove from wok.
Add sesame oil and additional cooking oil, if necessary. Add half of the chicken to wok and stir-fry 2-3 minutes, or until browned. Remove from wok. Stir-fry remaining chicken 2-3 minutes. Add water chestnuts and bean sprouts to wok; stir.
Stir soy sauce mixture; stir into wok. Cook and stir until thickened and bubbly. Return vegetables to wok; cover and cook 1 minute more.
Serve with rice, if desired. Serves 4-6