Instructions: 1. Blanch and toast almonds. Dice roast pork, Chinese cabbage stems, fresh mushrooms, bamboo shoots, onion, celery, snow peas, and water chestnuts. Mince scallion.

2. Blend cornstarch and cold water to a paste; stir in sugar and pepper.

3. Heat oil. Add salt, then all vegetables; stir-fry to coat with oil

(about 2 minutes).

4. Stir in and leat stock quickly. Then cook, covered, over medium heat until vegetables are nearly done (about 2 minutes).

5. Add roast pork, stir-frying only to heat through. Then stir in cornstarch paste to thicken. Serve at once, garnished witl toasted almonds.

VARIATIONS: For the roast pork, substitute roast beef, chicken, duck or lamb.

For the vegetables, substitute the following combination: 1/2 cup snow peas, diced; 1 cup asparagus and 1-1/2 cups string beans, diced and parboiled; and 2 cups broccoli, broken in flowerets and parboiled.

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