2 tbsp. oil
8 oz. fresh mushrooms, sliced
3 green onions, sliced
1/4 tsp. ginger
2 tbsp. soy sauce
1/4 c. slivered almonds
4 c. diagonally sliced celery
8 oz. fresh pea pods
1 tbsp. cornstarch
1/4 c. corn syrup
2 tbsp. orange juice
1 tsp. grated orange peel

In Wok, heat oil, saute celery in oil for 3 minutes or until crisp-tender. Stir in mushrooms, pea pods and onions; saute 3 minutes. In small bowl, combine cornstarch, ginger, corn syrup, soy sauce, and orange juice; pour over vegetables. Cook 1 minute, stirring constantly. Sprinkle with almonds and orange peel. Makes 8 servings.