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.