STIR-FRIED CHICKEN WITH PORK AND VEGETABLES
ABOUT 6 SERVINGS

1 large chicken breast			
1/4 pound lean pork			
1 egg white
4 tablespoons soy sauce			
1/2 pound fresh shitake mushrooms 		
2 or 3 slices fresh ginger root
2 bunches of asparagus
1 teaspoon cornstarch
1 egg white
2 tablespoons oil
2 tablespoons oil
1/2 cup chicken stock
2 teaspoons cornstarch
2 tablespoons water

1.	Skin and bone chicken.  Cut chicken and pork 
into thin slices.  Sprinkle both with soy sauce and toss.   
Let stand 30 minutes, turning 
occasionally.

2.	Slice mushrooms, cut asparagus into 1" pieces 
and mince ginger.

3.	Drain chicken and pork, reserving soy sauce.  
Blend soy sauce with cornstarch and egg white; then 
add to chicken and pork, tossing gently to coat.

4.	Heat oil.  Add chicken and pork: stir-fry until 
they lose their pinkness (about 2 minutes).  Then remove 
from pan.

5.	Heat remaining oil.  Add ginger  root and asparagus; 
stir-fry 2 minutes.

6.	Return chicken and pork, stir frying briefly to reheat.  
Then stir in stock and heat quickly.  Cook,  covered, over 
medium heat until done (about 2 minutes).

7.     Meanwhile blend remaining cornstarch and cold water 
to a paste: then stir in to thicken.  Serve at once.