1 lb. stew meat
2 tbsp. soy sauce
1 clove garlic
4 tbsp. oil
4 carrots, thinly sliced
1 bag snow peas
1 can or 1 c. fresh mushrooms
2 onions, sliced
1 1/3 c. water
1 c. chicken bouillon
3 tbsp. corn starch
2 tbsp. soy sauce

Mix the first 3 ingredients and let stand an hour. While waiting, cook carrots. Then, fry the meat mixture in 2 tablespoons oil. Take out and set aside the meat. Add the other oil, mushrooms and onions and cook for 2 minutes. Add 3/4 cup chicken bouillon, snow peas, carrots and simmer in the rest of the bouillon. Add corn starch and the soy sauce and mix until it thickens. Serve with the meat over rice.