1/2 pound of mushrooms, sliced 1 medium onion, cut in 8 sections 1 can of bamboo shoots, drained 1 can of sliced water chestnuts, drained 1 box of snow peas 1 garlic clove, minced 1/2 teaspoon of ginger 1/4 cup of oil 2 tablespoons of sherry 1 teaspoon of honey 1 tablespoons of cornstarch 2 tablespoons of soy sauce 1/2 cup of chicken stock
Heat oil over medium heat in large skillet. Stir fry garlic, ginger, and onion for 1 minute. Turn heat to high. Stir fry mushrooms, shoots, and chestnuts along with garlic mix for 1 minute. Add peas. Mix honey, cornstarch, soy sauce, and chicken stock. Pour this in the pan. Stir over heat until sauce thickens.
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