SAUCE
1/2 c  Chicken stock
1/4 ts Sugar
2 ts Soy sauce
1 pn Pepper
2 ts Corn starch, tapioca starch

-STIR FRY –
3/4 lb Skinned, raw chicken
1/2 lb Bok choy or nappa
4 Water chestnuts
1/4 lb Snow peas
1/2 c Bamboo shoots, diced
1/4 c Celery, diced
1/4 c Vegetable oil
1/2 c Almonds, blanched
2 sl Ginger
2 Garlic cloves, smashed
1/4 c Onion, chopped
Any other veggies desired

-RICE-
2 c Water
1 c Rice
1 1/2 ts Salt

Rice: I cook mine in the e for 18 minutes, in a covered 2 qt
corning dish. Sauce: In a small bowl, mix half the stock with soy sauce,
sugar and pepper. In a separate bowl, combine remaining stock and
cornstarch. Set aside. (I use 1 pk bovril chicken with 1/2 cup water) Stir
Fry: Dice chicken (or pork or beef), mushrooms, cabbage, and water
Chestnuts into 1/4 inch cubes. Keep chicken separate. String and trim
peas. Combine diced vegetables, snow peas, bamboo shoots and celery. I
often vary my ingredients. I use as alternatives or additions, kale, sun
chokes, jicama, or any other ingredient you like. Heat wok over high heat
til drop of water sizzles into steam. Add oil, ( only use about 1 tbsp)
heat and add almonds; stir fry for about 2 min or til just golden. With
slotted spoon, remove almonds and set aside. Reheat oil and add ginger and
garlic and stir fry 30 seconds. Remove ginger and garlic and discard. Add
chicken. Stir fry for 2 minutes. Add all vegetables and toss to coat with
oil. Stir fry for 30 seconds. Add soy sauce mix. Cover and steam for 2
minutes or til vegetables are tender but crisp and chicken cooked through.
Stir cornstarch mix and pour into wok. Stir fry uncovered for 30 seconds
or til ingredients are glazed. Transfer to heated platter and serve topped
with almonds. Serve over rice.