---------- Recipe via Meal-Master (tm) v8.02
  Categories: Fish, Poultry, Ethnic, Kooknet, Cyberealm
       Yield: 6 servings
       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
       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.