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.