- 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.