1 c Walnut halves

3 tb Soy sauce

3 tb Cornstarch

1/2 ts Salt

1 ts Sugar

1 1/2 lb Shrimp or skinned, boned

Chicken breast cut into Strips 2 tb Peanut oil

3 ea Small heads chinese cabbage,

Cut crosswise into 1/8 inch- Thick slices 6 ea Stalks celery, cut into 2-

Inch julienned pieces 2 lg Onions, cut in half and

Sliced thin 1 lb Snow peas or sugar snaps

1 ea 8 oz can sliced water

Chestnuts, drained 1/2 c Chicken broth

2 tb Fresh tarragon,chopped

In small saucepan, boil walnuts in enough water to cover for 3 minutes; rinse in cold water, drain and set aside. In small bowl, combine soy sauce, cornstarch, salt and sugar and stir well. Add shelled shrimp or chicken strips and toss to coat; set aside. Heat large wok or skillet over medium-high heat; add1 tb of oil and all of the vegetables. Stir fry until tender-crisp, about 3 minutes. Remove vegetables and set aside. Add walnuts to wok and saute until lightly browned. Add a bit more oil if necessary. Add water chestnuts and saute for 1-2 minutes longer; combine walnuts and water chestnuts with reserved vegetables and set aside. Heat remaining oil until very hot. Remove shrimp or chicken from marinade, allow excess to drip off, and reserve marinade. Stir-fry shrimp or chicken strips until cooked through, 3-4 minutes. Add chicken broth and reserved marinade. Cook until bubbling; return vegetables, walnuts and water chestnuts to wok. Toss and heat through. Stir in tarragon and serve immediately over steamed rice or crisp noodles. Modified from: Great Good Food by Julee Rosso, Crown Publishers, Inc., New York, NY, 1993. Typed by Loren Martin for Cyberealm's KookNet. -----