---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry
       Yield: 4 servings
     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
       2 c  Water
       1 c  Rice
   1 1/2 ts Salt
   Rice:  I cook mine in the microwave 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.