1/4 c. soy sauce
1 tbsp. sugar
2 tbsp. dry sherry
2 tbsp. oil
1/2 to 3/4 tsp. ginger
2 garlic cloves, minced

In large bowl, combine marinade ingredients. Add meat; stir to coat evenly with marinade. Cover; let stand at least 30 minutes. Drain, reserving liquid. 2 tbsp. oil 2 med. carrots, cut into julienne strips 1 inch long (1 c.) 1 med. onion, cut into wedges 6 oz. pkg. frozen pea pods, thawed, drained 8 oz. can sliced water chestnuts, drained 1 tbsp. cornstarch 1/2 c. cold water Hot cooked rice 2 stalks celery, cut diagonally into 1/4" slices

Heat large skillet or wok over medium to high heat until hot. Add 2 tbsp. oil; heat until it ripples. Add meat; stir fry 2 minutes. Add reserved marinade; stir fry 2 minutes. (Marinade should be bubbling vigorously.) Add carrots; cover and cook 2 to 3 minutes or until carrots are crisp tender. Add celery, onion, pea pods and water chestnuts; stir fry 1 minute. Combine cornstarch and cold water; stir into meat vegetable mixture. Cook, stirring constantly, until sauce is thickened Serve over hot cooked rice. 4 to 5 servings.