2 lbs. stew beef, chuck or round, left over roast beef can also be used
2 tbsp. salad oil
1 1/2 c. beef bouillon (or left over gravy)
2 tbsp. molasses
1 tbsp. cornstarch
3 tbsp. soy sauce
1 tsp. garlic powder
1 1/2 tsp ground ginger
2 tsp. lemon juice
1 or 2 bunches scallions, cut into chunks
4 lg. green peppers, cut into lg. strips
1/2 to 1 bunch of celery (leaves trimmed), cut into big chunks
4 c. hot rice

Heat oil. Cook peppers, celery, scallions for 3 to 5 minutes. Blend cornstarch, molasses, soy sauce, spices, lemon juice, heated bouillon (or gravy). Add to vegetables. (If using fresh meat, brown beef quickly in separate pan, when lightly browned add to vegetable mixture - if using leftover beef, cut into chunks and add to vegetable mix.) Cook (very gentle simmer) on top of stove for 30 minutes. Serve with hot rice. Makes 6 portions.