1/4 c. almonds
1/2 c. roast pork
1/2 lb. bok choy cabbage
4 water chestnuts
12 snow peas
1/4 tsp. salt or to taste
1/2 c. diced mushrooms
1/4 c. celery
1/4 c. water
1 tsp. cornstarch mixed with 3 tbsp. water
Dash of pepper
1/4 tsp. sugar

Deep fry almonds for 3 minutes. Set aside to cool.

Dice pork, cabbage, water chestnuts and snow peas into 1/4 inch cubes. Heat pan until drop of water sizzles. Add 2 tablespoons of oil and salt.

Just before oil begins to smoke, add all the vegetables and stir fry for 1/2 minute. Add water, cover and cook for 2 minutes. Add pork and stir. Add cornstarch mixture, pepper and sugar. Stir for 1/2 minute until it has thickened. Place in serving dish and garnish with almonds.