1 c  Chicken, diced
1 lg Onion, diced
1 c  Celery, diced
1 c  Bamboo shoots, diced
1/2 c  Water chestnuts, diced
1    Green pepper, diced
1/2 c  Mushrooms, diced
1/2 c  Almonds, toasted
3 tb Oil
Salt
Pepper
1 tb Soya sauce
1 1/2 tb Corn starch, dissolved in
1/2 c  Water

1. Prepare and dice all ingredients. Toast almonds in oven. Reserve.

2. Heat oil in wok to smoking point, add chicken and onions to it,
stir fry 3 minutes, add celery to all the rest of the ingredients
except for the almonds and corn starch solution. Stir everything
well. Cover wok and cook ingredients 2 minutes. Lift cover up about 2
times to give ingredients a stir. At end of cooking time, uncover
wok, add thoroughly mixed corn starch solution, cook until gravy
forms. Place ingredients in serving platter. Sprinkle with almonds.

NOTE: Chicken may be replaced by shrimps or pork in above recipe.