1 (16 oz.) flank steak, sliced thin
1 1/2 c. fresh bean sprouts
1 sm. onion, halved and sliced
3 stalks celery, sliced
10 fresh pea pods
Sm. can mushrooms or fresh mushrooms, sliced
Garlic powder
Ginger powder
Soy sauce
Cornstarch
Cooking sherry
Corn oil

In a glass dish marinate beef for at least 1 hour with 3 tablespoons soy sauce, 1/4 teaspoon ginger, 1/2 teaspoon garlic powder, 1 tablespoon sherry and 2 tablespoons cornstarch.

Heat 2 tablespoons oil in wok or large fry pan. Stir fry onions, celery, and pea pods for 3-4 minutes. Add mushrooms, stir fry 1 minute. Then add bean sprouts and stir fry one additional minute. Remove to bowl from wok.

Heat 2 tablespoons oil and add beef. Stir fry for about 3 minutes until the pink disappears. Prepare gravy by mixing 1 1/2 tablespoons cornstarch, 1 tablespoon soy sauce and 1 cup water. Add gravy to beef and cook until gravy thickens. Now you can add the cooked vegetables; mix and it is ready to be served over rice or with chow mein noodles. Serves 4-6.

May substitute chicken breasts for steak.