1 lb. boneless round steak (or use chicken breast)
1 tbsp. cornstarch
2 tsp. brown sugar
1/4 c. lite soy sauce
1 tsp. white vinegar
1/2 c. beef or vegetable broth (bouillon)
Garlic powder
Oriental vegetable mix (frozen)

Mix first 5 ingredients in a 2-cup measuring cup and set aside. Heat wok or Teflon-coated frying pan over high heat. Add 1 teaspoon oil and half of the beef or chicken, stir fry until no longer pink, repeat. Add all vegetables and 2 tablespoons broth, cover and steam 1 minute or longer. Uncover and stir fry until vegetables are crisp-tender. Stir in sauce mixture and cook, stirring frequently, until thickened. Serve over rice. Use frozen mixed Oriental vegetables or whatever you choose.