1 (16 oz.) pkg. loose-packed frozen broccoli, baby carrots and water chestnuts
3/4 lb. beef cubed steaks
1/3 c. water
1 1/2 tsp. five-spice powder
1 c. chow mein noodles
Non-stick cooking spray
2 tbsp. teriyaki sauce
1/2 tsp. bottled minced or garlic or garlic powder

Put frozen vegetables in a colander and run hot water just to loosen them up. Drain well. Cut beef steaks into bite-size strips. Set aside. Spray 12 inch skillet with non-stick spray, heat on high. In a small bowl stir together water, teriyaki sauce, cornstarch, five-spice powder and garlic. Set aside. Add drained vegetables to hot skillet. Stir-fry over high heat for 4 minutes or until crisp-tender. Remove from skillet.

Put meat in skillet and stir-fry for 3 minutes or until brown. Push meat from center of skillet. Stir sauce, add to center of skillet. Cook and stir until thickened and bubbly. Return vegetables to skillet, stir until coated. Cook and stir for 1 minute. Serve immediately. Garnish with chow mein noodles.

Yield: 4 servings. 1 serving = 195 calories - 15 g. pro., 17 g. carb, 8 g. fat, 34 mg. chol, 454 mg. sod, 403 mg. pot.