1 lb. round steak, trimmed
3/4 c. water
2 tbsp. cornstarch
1 clove garlic
1 med. onion
1/2 c. sliced mushrooms
1/3 c. sliced green onions
1 (8 oz.) can water chestnuts, sliced and drained
2 c. shredded cabbage
1 tsp. beef bouillon
1/4 c. soy sauce
2 tbsp. cooking oil
1 c. carrots, partially cooked
1/2 c. sliced celery
15 fresh new pea pods
4 oz. cooked spaghetti

Freeze steak just until firm; slice diagonally across grain into 1/4 inch strips. Combine bouillon, water, soy sauce, and cornstarch. Set aside. In a wok or large skillet, heat oil on medium heat. Add meat and garlic; stir-fry until the meat is not longer pink. Remove meat to platter. Add cabbage, carrots, onion, mushrooms, celery, and green onions; stir-fry for about 3 minutes. Add pea pods and water chestnuts; stir-fry for 2 minutes. Add meat. Stir bouillon mixture and add to meat. Cook and stir until thickened. Gently toss in spaghetti and heat through for 1 minute. 6 servings.