1 1/2 lbs. boneless beef chuck
3 tbsp. soy sauce
3 tbsp. sherry
1/3 c. water
1 tbsp. grated ginger root
2 tsp. cornstarch
1/4 tsp. pepper
Oil
3/4 c. whole blanched almonds
1 sm. onion, cut into thin wedges
1 stalk celery, sliced diagonally
1/4 lb. mushrooms, sliced
1 zucchini. sliced diagonally

Cut beef into 3/4 inch cubes. Mix soy sauce, dry sherry, water, ginger, cornstarch and pepper. Pour over beef and marinate 3 hours. Coat skillet or Wok with oil and saute almonds until golden. Remove from Wok. Heat 2 tablespoon oil in Wok until hot. Add onion, celery and stir fry 2 minutes. Add 1 tablespoon additional oil, mushrooms and zucchini. Stir fry until crispy tender, about 4 minutes. Remove from Wok. Heat 2 tablespoon oil until hot. Drain beef and add to Wok. Stir fry until browned, about 4 minutes. Add vegetables to Wok and stir in marinade. Cook and stir until hot and thickened. Stir in almonds. Serve with hot rice. Serves 6.