Sauce
Cornflour   2 tbsp
Water    2 tbsp 

Seasoning  1 
Salt   1/4 tbsp
Cornflour   1/2 tbsp
Oil   1 tbsp

Seasoning  2
Sesame oil    1/8 tbsp
Pepper     1/8 tbsp
Salt, sugar   1/4  tbsp
Light soy sauce   1/2 tbsp
Stock soup    1/2 cup
 
   

Steps
1)  Trim the peas / string bean and cut into short stalks
2)  Heat the wok with few oil, stir bean / peas gently
3)  Add 2 tbsp of water and stir bean / peas until cooked, dish up
4)  Shred the chicken into fillet size, marinate for 15 minutes with seasoning (1)
5)  Parboil the fillets in hot oil or scald in boiling water until cooked, dish up
6)  Heat the wok with 2 tbsp oil, fry the button mushrooms, then add mashed garlic
7)  Stir the materials well, add fillets, then seasoning (2), fry for 3 minutes
8)  Add bean / peas and sauce, stir fry gently and mix well, dish up with sauce

Remark 
tbsp -     table spoon
Stock soup can make by Chicken Powder, or purchase from supermarket