1 c Chicken, diced

1 lg Onion, diced

1 c Celery, diced

1 c Bamboo shoots, diced

1/2 c Water chestnuts, diced

1 Green pepper, diced

1/2 c Mushrooms, diced

1/2 c Almonds, toasted

3 tb Oil

Salt Pepper 1 tb Soya sauce

1 1/2 tb Corn starch, dissolved in

1/2 c Water

1. Prepare and dice all ingredients. Toast almonds in oven. Reserve.

2. Heat oil in wok to smoking point, add chicken and onions to it,

stir fry 3 minutes, add celery to all the rest of the ingredients except for the almonds and corn starch solution. Stir everything well. Cover wok and cook ingredients 2 minutes. Lift cover up about 2 times to give ingredients a stir. At end of cooking time, uncover wok, add thoroughly mixed corn starch solution, cook until gravy forms. Place ingredients in serving platter. Sprinkle with almonds. NOTE: Chicken may be replaced by shrimps or pork in above recipe.