1 1/2 lbs. beef stew meat
1 tbsp. cooking oil
1 (3 oz.) can sliced mushrooms, drained
1/2 c. chopped onion
1/2 c. dry white wine
2 tbsp. cornstarch
1/4 c. soy sauce
1 clove garlic, minced
2 tsp. sugar
1/2 tsp. ground ginger
1 (16 oz.) can tomato wedges
1 (6 oz.) pkg. frozen pea pods

Cut meat into 1 inch cubes. In a large skillet, brown meat in hot oil. Remove from heat. Add onion, wine, soy sauce, garlic, sugar, ginger and 1 cup water. Cover and simmer for 1 1/2 hours. Add undrained tomatoes, frozen pea pods and mushrooms. Bring to a boil, cook and stir, uncovered for 2 to 3 minutes or until pea pods are crisp-tender. Slowly blend 1/2 cup cold water into cornstarch; stir into hot mixture. Cook and stir until thickened and bubbly. Serve over hot, cooked rice. Serves 6.