1 lb. prawns or shrimp, cooked, deveined, and peeled
1 red pepper, cut into matchstick strips
2 stalks celery, biased sliced into 1/2 inch pieces
1/3 c. sliced mushrooms
2 scallions, biased sliced into 1/2 inch pieces
4 oz. can sliced water chestnuts
1 tbsp. cornstarch
1 tbsp. soy sauce
Pinch of sugar
2 tbsp. water
1 tbsp. peanut oil
1/2 tsp. grated ginger root
1 clove garlic, crushed
1/2 tsp. salt
1/4 c. pineapple chunks (optional)
1 1/4 c. chicken broth or stock
1/4 c. flaked or sliced toasted almonds

Mix cornstarch, soy sauce, sugar and water; set aside. Heat oil in pan. Stir fry ginger, garlic and salt. Add pepper, celery, mushroom, scallion, water chestnuts, pineapple and stock, bring to boil and simmer, and stir for 5 minutes. Add cornstarch mixture and cook, stirring for 2 to 3 minutes more. Add prawns or shrimp, allow to just heat through. Serve scattered with almonds. Serves 4 to 6.