1/4 c. lite soy sauce
2 tbsp. white wine or dry sherry
1 tbsp. corn starch
1/4 tsp. ground ginger
1 lb. flank steak, sliced into thin strips
8 oz. linguine
2 tbsp. ginger root, sliced thin
1 tbsp. vegetable oil
1 (8 oz.) can bamboo shoots, drained
1 (8 oz.) can sliced water chestnuts
1 med. carrot, pared and sliced diagonally
1 red bell pepper, seeded and cut in 1 inch slices
2 scallions, sliced diagonally

In small bowl, combine first 4 ingredients. Pour into 9 inch square baking pan. Marinate steak in sauce for 15 minutes.

Prepare linguine according to package directions; drain and set aside. In large skillet or wok, heat oil over medium heat. Add steak and marinade; stir fry 1 minute.

Add bamboo shoots, water chestnuts, carrot, pepper and ginger; stir fry until vegetables are crisp-tender. Add scallions; remove from heat. Serve over linguine. Makes 4 servings.