3/4 lb. round steak or boneless chicken breasts
2 c. fresh veggies of choice, like broccoli, bok choy, thin onion wedges, pea pods, etc.
1 tbsp. cornstarch
1 tsp. ground ginger
1/4 tsp. garlic powder
1-2 dashes hot pepper flakes
2 tbsp. dry sherry (cooking sherry is fine)
2 tbsp. soy sauce
1/3 c. water
Corn oil

Slice the round steak or chicken breast very thinly. It's easier if the meat or chicken is partially frozen. Cut veggies into bite-size pieces. In a bowl, mix together the cornstarch, spices, sherry, soy sauce and water.

You can use a wok or a conventional fry pan and get good results. Heat pan on medium-high heat. Add 2 to 3 teaspoons corn oil and tilt pan to coat the entire bottom. Add veggies from pan. Coat bottom of pan with another 3 teaspoons corn oil. Add meat or chicken and cook, stirring constantly, 5-8 minutes, until cooked through. Always make sure chicken is cooked through! Decrease heat to medium. Return veggies to the pan and allow to reheat a minute or two. Add the spice - sherry - soy mixture and stir it through the meat and veggies. Let cook until the sauce is thickened and bubbly, stir again and cook an additional 2 minutes. Serve immediately over boiled rice.

Serves 2.