1 lb. raw meat strips (chicken breast skinned, pork, or beef cut into 1/4 inch wide strips)
Salt oil (or peanut oil)
1 tsp. salt
Dash pepper
6 scallions cut into 1/2 diagonal slices including green tops
1/2 tsp. ginger
4 to 5 c. fresh vegetables sliced for stir fry as applicable, such as broccoli, carrots, celery, green/red/yellow pepper; peapods, and mushrooms
1/2 c. roasted peanuts, if desired
Cooked rice

In small bowl, combine 1 1/2 tbsp. oil, meat, and salt and pepper. Mix well; return to refrigerator for 30 minutes while assembling preparing other ingredients.

In a large heavy skillet or wok, heat 1/4 cup salad oil. Add meat strips and stir fry 2 minutes. Push to edges of skillet or remove meat and keep warm. Add ginger and vegetables; 1 cup at a time, beginning with carrots and broccoli and working toward softer vegetables. As each cupful has stir fried 1 minute, push to edges of skillet, using center to stir fry. May need to add small amounts of oil.

Heat through, stirring to combine all ingredients including meat for approximately 1 minute more. Stir sauce again, mixing until very smooth; add to skillet. Continue to cook, stirring 1 more minute until vegetables and meat are well coated and desired thickness obtained. Turn into warm serving dish. Serve with rice and more soy sauce, if desired.

Makes 6 servings. NOTE: This is a good way to use up "odds 'n ends"; if cooked meat is used, do not marinate, do not add until after vegetables stir fried. Best results with raw vegetables rather than leftover cooked ones. Diagonal slicing of scallions, carrots, celery and julienned pepper slices recommended for quick cooking.

SAUCE:

Combine in small bowl: 1 1/2 tsp. sugar 1 can chicken broth (or appropriate kind to type of meat used) 1/4 c. dry sherry, if desired 2 tbsp. soy sauce 3 tbsp. lemon juice if desired or dash grated orange or lemon peel if desired 1/8 tsp. garlic powder, if desired.