Cut the celery, bamboo shoots, mushrooms and chicken into match-stick pieces and keep them separate.
They can be on the one platter as long as they are apart from each other.
Heat 2 dessertspoons oil in a frying-pan.
Add the celery and toss it about while it cooks for 2 minutes.
Add the bamboo shoots and mushrooms and cook them 3 minutes.
Add 1/2 teaspoon sherry, sesame oil and a pinch pepper, salt, sugar and Ve-Tsin and move them about in the pan.
Add the stock and bring it to the boil.
Blend the cornflour in the water and stir it in.
Boil for 1 1/2 minutes.
Turn all into a heated dish.
Wipe out the pan or use another.
Add 1 dessertspoon oil and heat it.
Toss the chicken in it while it cooks for 1 1/2-2 minutes.
Add 1/4 teaspoon sherry, few drops sesame oil and a small pinch of pepper, salt, sugar and Ve-Tsin.
Return the vegetable mixture to the pan and move it about as you heat it through.