1/2 lb. fresh snow peas (or 2 bunches fresh broccoli, chopped up)
4 tbsp. soy sauce, divided
1 tbsp. water
1 tsp. (each) sugar, cornstarch, wine vinegar
2 lb. skinless, boneless chicken breasts (or 2 pounds shrimp)
2 tbsp. oil
3 to 4 chopped scallions, including greens
1 c. zucchini, sliced
1/2 c. sliced almonds
1 garlic bud, minced
1/3 lb. fresh mushrooms, sliced

Blanch snow peas in boiling water for 20 to 30 seconds; remove and rinse with cold water; drain; set aside. Combine 2 tablespoons soy sauce, water, sugar, cornstarch and vinegar; set aside. Cut chicken into strips; toss with remaining soy sauce. Heat wok first, then add oil; add scallions, garlic and chicken; stir-fry for 2 to 3 minutes. Add mushrooms and broccoli; cook for 5 minutes. Stir reserved soy mixture and pour into wok (if using snow peas, add at this time) : cook 2 minutes stirring constantly. Last, add almonds; serve immediately (on cooked rice and/or crisp chow mein noodles).