• 4 tsp. oil
• 2 clove garlic, crushed
• 1 piece fresh ginger root, 3-0/1 inch, grated
• 1 onion\cooked, cut into wedges
• 1 red bell pepper\cooked, sliced
• 1 carrot\cooked, sliced
• 2 oz. snow peas\cooked
• 1 zucchini\cooked, sliced
• 3 stick celery, sliced
• 3-1/2 oz. mushrooms\cooked, sliced
• 1 smallcabbage, sliced
• 8 tsp. teriyaki sauce
• 1/4 cup hoisin or oyster sauce
• 4 tsp. chili sauce
• 1 cup blanched almonds, toasted

Heat oil in a wok or large frying pan over moderate heat. Saute garlic, ginger, and onion 2-3 minutes or until onion is transparent. Add bell pepper, carrot, snow peas, zucchini, and celery; stir fry 4-5 minutes, or until vegetables have softened slightly. Add mushrooms and cabbage. Combine teriyaki sauce, oyster sauce, and chili sauce; pour over vegetables and simmer 2 minutes. Remove from heat and mix in almonds. Serve with rice.