1 c. chicken, diced
1 lg. onion, diced
1 c. or 2 stalks celery, diced
1 c. bamboo shoots, diced
1/2 c. water chestnuts, diced
1 green pepper, diced
1/2 c. fresh or canned mushrooms, diced
1/2 c. almonds, toasted
3 tbsp. oil
Salt and pepper to taste
1 tbsp. soy sauce
1 1/2 tbsp. cornstarch, dissolved in 1/2 c. water

Prepare and dice all ingredients. Toast almonds in oven. Reserve. Heat oil in wok (or large skillet) to smoking point, add chicken and onions to it, stir fry three minutes, add celery to wok, stir fry one minute, then add all the rest of the ingredients except for the almonds and cornstarch solution.

Stir everything well. Cover wok and cook ingredients two minutes. Lift cover up about two time to give ingredients a stir. At end of cooking time, uncover wok, add thoroughly mixed cornstarch solution, cook until gravy forms. Place ingredients in serving platter. Sprinkle with almonds. Serves 4 to 5. Chicken may be replaced with shrimp or pork.