1/2 to 3/4 lb. chicken or pork for stir fry (cut in sm. strips)
2 tbsp. cooking sherry
2 tsp. cornstarch
1 tsp. Lawry's seasoned salt
1 tsp. cumin
1 clove garlic, minced
1/4 tsp. pepper
1 c. chicken broth
1 pkg. pea pods
2 carrots (cut diagonally)
Broccoli (cut up)
Cauliflower (cut up)
1 tbsp. cooking oil

Mix together sherry, cornstarch, seasoned salt, cumin, garlic and pepper. Pour over meat. Store in refrigerator at least one hour.

Heat oil in skillet or wok. Fry meat mixture until cooked through. Add broth and carrots. Cook about 3 minutes. Add broccoli and cauliflower, cook 1 minute more. Add pea pods, cook until just crisp tender. Add 1 tablespoon cornstarch in 1/4 cup cold water to thicken if necessary. Serve over rice with Chinese noodles and soy sauce.