1 lb. chicken breast or shrimp (cut in bite size pieces)
1 1/2 c. julienne cut carrots
1 sm. can chopped water chestnuts
1 pkg. frozen snow peas
1/2 c. chopped green onion
1 lb. chopped mushrooms
Garlic powder
Ginger powder (use on meat only)
Soy sauce
Salt
Oil (peanut or vegetable)

Prepare all ingredients in advance of cooking. Chop carrots in julienne style, chop green onions and cut chicken into bite size pieces or use medium size shrimp.

Place 3 tablespoons oil in wok or wok skillet on high heat. Stir-fry carrots and onions together seasoning with 2 tablespoons soy sauce, sprinkle of garlic powder and sprinkle of salt. Cook 2-3 minutes until tender, but crisp. Follow same directions with each ingredient, adding oil each time as needed.

As each ingredient is cooked place in serving dish. Cook meat last as it will take a little longer. Garnish with chopped almonds. Serve over rice. Makes 6 servings.