1lbbonelessskinless chicken breasts, sliced 1/4 inch thick horizontally
12each Jumbo shrimppeeled and deveined
8ozfresh mushroomssliced 1/4 inch thick
6ozsnow peasstrings removed
1whole red bell pepper 1/4-in. thick julienned
2cupshot chicken stock
6tbsplight soy sauce
1dash white pepper
3tbspcornstarch dissolved in 6 tbsp water
Instructions
Cook linguine al dente, drain, and toss with a small amount of vegetable oil to prevent it from clumping. Keep hot, covered.
In a large frying pan or a wok over medium-high heat, heat the oil until a drop of water sizzles. Add the ginger and garlic and cook for 20 seconds. Add the chicken, shrimp, and mushrooms and cook for 3 minutes, stirring frequently. Add the snow peas and red bell pepper; cook for 2 minutes, stirring frequently.
Add the chicken stock, soy sauce, and white pepper and raise the heat to high. When the mixture is near boiling, quickly stir in two-thirds of the cornstarch mixture. Stir, adding more cornstarch mixture if a thicker consistency is desired. Spoon over equal portions of hot linguine.