1 c. slivered almonds
1-2 cloves garlic, minced
1/2 lb. fresh broccoli, slice stems, break flowerets
1 sm. zucchini, thinly sliced
1/2 to 1 c. lean ham or chicken
1/2 c. sliced scallion tops
1 tbsp. fresh basil or 1 tsp. dried
1/4 c. minced parsley
3 tbsp. water
1 tbsp. fresh oregano or 1 tsp. dried
1 tsp. sugar
1 tsp. salt
1/2 c. water chestnuts, sliced
2 lg. tomatoes, peeled, seeded, cut in narrow strips, pat dry
1 c. frozen peas
1/2 to 1 lb. linguini, cooked, rinsed, tossed with oil
1 c. Parmesan cheese

In a large wok, fry pan, or skillet, saute almonds and garlic in oil. When oil sizzles, add broccoli stems, zucchini, and mushrooms. Stir fry about 2 minutes. Add ham, broccoli flowerets, scallions, and add thyme, basil, parsley, water, oregano, sugar, salt and water chestnuts. Cover and cook about 1 minute. Remove cover and stir fry 2 or 3 minutes longer. Stir in tomatoes, peas, and pasta. Continue cooking for 2 more minutes. Turn off heat and stir in cheese. Toss well and serve.

Do all chopping, slicing, and measuring ahead of time. It will take less than 10 minutes to cook. It looks hard, but its simple and tasty, great with salad and wine.