Ingredients:

• 1/2 tablespoon cornstarch
• ¼ cup water
• 1 pound skinless, boneless chicken breast, cut against the grain into ¼ -inch-thick slices
• 3 tablespoons vegetable oil
• 2 tablespoons minced fresh ginger
• 1 tablespoon minced garlic
• 1 teaspoon ground chili paste (optional)
• 3 tablespoons oyster sauce
• 1/4 cup chicken stock or water
• 2 cups snow peas, stemmed, blanched, and shocked in ice water
• 2 zucchinis, halved lengthwise and sliced 1/4 inch thick, blanched, and shocked in ice water
• 1 cup white mushrooms, sliced
• 2 tomatoes, cut into thin wedges
• 1/2 red bell pepper, julienne
• 2 tablespoons rice wine or dry sherry

Directions:
Whisk the cornstarch and water together in a mixing bowl. Add the chicken and toss to coat.
Heat the oil over high heat in a large fry pan. Working very quickly add the ginger, garlic, and chili paste and stir-Iry for 20 seconds. Add the chicken (not the remaining cornstarch mixture) and stir-fry with the spices until chicken begins to turn white, about 3 minutes. Add the oyster sauce and stir-fry for 1 more minute. Pour in the chicken stock. When stock begins to boil, add the snow peas, zucchini, mushrooms, tomatoes, and red bell pepper. Sauté until vegetables are thoroughly hot but not too soft, 2 to 3 minutes. Add the rice wine and serve immediately with steamed rice.