8 lb. or 1 gallon leftover cooked pork or chicken, diced
8 oz. or 1 c. oil
6 cloves chopped garlic
4 bunches scallions, sliced
2 lb. or 2 qt. celery, sliced
1 lb. or 1 qt. red pepper strips
1 lb. or 1 qt. green pepper strips
1 lb. or 1 qt. bean sprouts
1 lb. or 1 qt. water chestnuts
2 lb. or 1 qt. pineapple chunks, drained
2 oz. or 1/2 c. cornstarch
4 lb. or 2 qt. chicken broth
8 oz. or 1 c. soy sauce
12 lb. or 1 1/2 gallon cooked rice
8 oz. or 1 pt. almonds, toasted and slivered
8 oz. or 1 pt. scallions, sliced

Cut pork or chicken into thin strips. Heat oil and saute garlic for 2-3 minutes. Add scallions, celery, pepper strips, sprouts, chestnuts, and pineapple. Stir fry for another 5 minutes. Place into 2 (12 x 20 x 2) pans. Mix cornstarch, broth, and soy sauce. Stir over medium heat until sauce bubbles and thickens. Divide sauce between pans. Spoon rice mixed with almonds along one side of pan. Cover with foil and bake 20-25 minutes or until piping hot. remove cover and sprinkle with scallions.

48 servings (may be cut in half) portion 1 cup; 1/2 cup rice.