1 to 1 1/2 lb. chicken, beef, pork, shrimp and/or scallops
2 bags Shop 'n Save deluxe stir fry vegetables
1 (8 oz.) can sliced bamboo shoots
1 (8 oz.) can water chestnuts
1 (4 oz.) can mushroom stems and pieces
1 tsp. ground ginger
2 tbsp. peanut oil
2 c. Minute rice, cooked
1 c. water
1/2 c. Ka-Me oyster flavored sauce
1/4 c. Chinese rice cooking wine
3 tbsp. cornstarch

Wash the stir fry vegetables in colander and set aside to drain. Cut meat in bite-size pieces. Add ground ginger to meat, mix thoroughly and set aside. Drain bamboo shoots, water chestnuts and mushrooms and set aside.

Heat 2 tablespoons of peanut oil in wok on high heat. Stir fry meat until cooked, 3-5 minutes, remove and set aside. If necessary, add oil to wok and stir fry bamboo shoots, water chestnuts and mushrooms together 3-5 minutes. Remove and set aside. Add additional oil, if necessary, and stir fry the 2 bags of deluxe vegetables in covered wok, 8-10 minutes, stirring occasionally.

Add meat, bamboo shoots, water chestnuts, and mushrooms and heat thoroughly. Push meat and vegetables up to the sides of the wok, leaving the middle cooking area open.

Combine water, oyster sauce, rice, wine and cornstarch, shake and add all at once to middle of wok. Heat, stirring constantly, until the sauce thickens and turns dark brown. It should have the consistency of thick gravy. Stir sauce, meat and vegetables together until well mixed. Fluff the hot rice and spread on a platter. Pour the hot stir fry mixture over the bed of rice and serve immediately. Don't eat too much!