1 lb. beef chuck or chicken breast, cut in 1/8 inch slices
3 tbsp. soy sauce
3 tbsp. vegetable oil
1 1/2 c. diagonally sliced carrots
1 (6 oz.) pkg. frozen pea pods
1 (4 oz.) can mushroom stems and pieces, drained (reserve liquid)
2 tbsp. cornstarch
1/2 c. cold water
1/2 tsp. sugar

In small bowl, combine meat with soy sauce. Let stand 15 to 30 minutes.

Preheat 1 tablespoon oil in wok uncovered on medium-high for 2 minutes. Add carrots; stir fry 2 minutes. Add mushroom liquid, cover and steam 4 minutes. Remove carrots.

Heat 1 tablespoon oil in wok. Add pea pods, stir fry 2 minutes. Push up side. Add mushrooms; stir fry 2 minutes. Push up side.

Heat 1 tablespoon oil in wok. Add half of the meat with marinade; stir fry 2 to 3 minutes. Push up the side. Repeat with remaining meat. Add carrots.

Combine water, cornstarch and sugar. Stir into meat mixture and cook until thickened. Reduce heat to low for serving. Serve with rice. Makes 6 servings.