No Chop Stir-Fry(Wok)

• 3 Tbsp. soy sauce
• 1 Tbsp. cornstarch
• 1/2 c. water
• 3 Tbsp. dry sherry
• 1 tsp. instant beef bouillon granules
• 1/2 tsp. ground ginger
• 1 lb. ground beef
• 1 Tbsp. cooking oil
• 1 (8 oz.) can sliced water chestnuts, drained
• 1 c. fresh bean sprouts
• 1 (6 oz.) pkg. frozen pea pods, thawed
• 1/2 c. peanuts

1. Stir soy sauce into cornstarch; stir in water, sherry, bouillon granules and ginger.
2. Set aside.
3. Shape beef into 3/4-inch meatballs.
4. Add cooking oil; preheat wok over high heat. Stir-fry meatballs for 3 minutes or until browned.
5. Drain off excess fat.
6. Add water chestnuts, bean sprouts and pea pods. Stir-fry 1 minute.
7. Stir soy mixture; add to wok.
8. Cook and stir until thickened and bubbly; cook and stir 2 minutes longer.
9. Stir in peanuts.
10. Serve over chow mein noodles or hot, cooked rice, if desired.
11. Makes 4 to 6 servings.

soy sauce, cornstarch, water, sherry, instant beef bouillon granules, ground ginger, ground beef, cooking oil, water chestnuts, fresh bean sprouts, frozen pea pods, peanuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=540039 (may not work)