Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------MM BY H PEAGRAM---------------------------

---------------------------SAUCE--------------------------------
1/2 c Chicken stock
2 ts Soy sauce
2 ts Corn starch
1/4 ts Sugar
1 pn Pepper

--------------------------STIR FRY-------------------------------
3/4 lb Skinned, raw chicken
4 Water chestnuts
1/2 c Bamboo shoots, diced
1/4 c Veg oil
2 sl Ginger
1/4 c Onion, diced
1/2 lb Bok choy or nappa
1/4 lb Snow peas
1/4 c Celery, diced
1/2 c Almonds, blanched
2 Garlic cloves, minced

Sauce: In a small bowl, mix half the stock with soy sauce, sugar and
pepper. In a separate bowl, combine remaining stock and cornstarch.
Set aside.

Stir Fry: Dice chicken (or pork or beef), mushrooms, cabbage, and
water Chestnuts into 1/4 inch cubes. Keep chicken separate. String
and trim peas. Combine diced vegetables, snow peas, bamboo shoots and
celery.

Heat wok over high heat til drop of water sizzles into steam. Add
oil, heat and add almonds; stir fry for about 2 min or til just
golden. With slotted spoon, remove almonds and set aside.

Reheat oil and add ginger and garlic and stir fry 30 seconds. Remove
ginger and add chicken. Stir fry for 2 minutes. Add all vegetables
and toss to coat with oil. Stir fry for 30 seconds. Add soy sauce
mix. Cover and steam for 2 minutes or til vegetables are tender but
crisp and chicken cooked through.

Stir cornstarch mix and pour into wok. Stir fry uncovered for 30
seconds or til ingredients are glazed. Transfer to heated platter and
serve topped with almonds. Serve over rice.

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