Brown rice, enough to feed the crowd
3 tbsp. vegetable oil
1 1/2 lbs. chicken, boned, skinned, cubed to 1 1/2 inch
1 sm. piece fresh ginger (optional)
1 lg. onion, finely diced
1 can bamboo shoots, diced
1 can water chestnuts, sliced
1/4 lb. snow peas
1 tbsp. corn starch
1/4 c. soy sauce
2 oz. blanched almonds

Start rice 40 minutes ahead of time. Brown ginger, chicken and onion in very hot oil in wok until chicken is white and firm and onion is clear. Remove ginger slices (or someone will get a surprise!). Add celery, bamboo shoots, and water chestnuts. Stir, cover and cook 7 minutes, stirring frequently. Scatter snow peas on top and stir fry until color changes. Dissolve corn starch in soy sauce thoroughly. Add to chicken mixture, stirring through whole dish. Serve over rice. Sprinkle with almonds.