Stir-Fry American Style

• 1 lb. beef chuck or round steak or chicken breasts, cut into 1/8-inch slices
• 3 Tbsp. soy sauce
• 1 Tbsp. sherry (optional)
• 1/2 tsp. ground ginger
• 3 Tbsp. vegetable oil
• 1 1/2 c. diagonally sliced carrots
• 1 1/2 c. thinly sliced cauliflower
• 1 (6 oz.) pkg. frozen pea pods or 1 (10 oz.) pkg. frozen peas
• 4 to 6 green onions, cut in 1/2-inch lengths
• 1 (4 oz.) can mushroom stems and pieces, drained (reserve liquid)
• 1/2 c. cold water
• 2 Tbsp. cornstarch
• 1/2 tsp. sugar

1. In small bowl, combine beef or chicken with soy sauce, sherry and ginger.
2. Let stand 15 to 30 minutes.
3. Preheat 1 tablespoon oil in wok, uncovered at medium-high, about 2 minutes.
4. Add carrots; stir-fry for 2 minutes.
5. Add reserved mushroom liquid, cover and steam 4 minutes.
6. Remove carrots.
7. Heat 1 tablespoon oil in wok. Add cauliflower and pea pods or peas; stir-fry for 2 minutes.
8. Push up to the side.
9. Add onions and mushrooms; stir-fry for 2 minutes. Push up to the side.
10. Heat 1 tablespoon oil in wok.
11. Add half of the meat with marinade; stir-fry for 2 to 3 minutes.
12. Push up to the side.
13. Repeat with remaining meat.
14. Add carrots.
15. Combine water, cornstarch and sugar.
16. Stir into meat mixture and cook until thickened.
17. Reduce heat to low for serving.
18. Serve with rice. Makes 6 servings.

beef chuck, soy sauce, sherry, ground ginger, vegetable oil, carrots, cauliflower, frozen pea pods, green onions, mushroom stems, cold water, cornstarch, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=409466 (may not work)