2 med. (8 to 10 oz.) sweet Spanish onions
3 stalks celery, cut diagonally in 1/8 inch thick slices
1 1/2 c. broccoli
1 c. sliced mushrooms
2 carrots, cut diagonally in 1/8 inch thick slices
1/2 lb. boneless lean beef, sliced crosswise in thin slices
2 tsp. cornstarch
2 tbsp. soy sauce
1/2 c. beef or chicken broth
1 tsp. grated fresh ginger or 1/4 tsp. ground ginger
3 tbsp. vegetable oil
1 clove garlic, minced

Peel and thinly slice onions. Arrange on platter with remaining vegetables and beef. (Beef will slice best if partially frozen.) Combine cornstarch, soy sauce, broth and ginger. Set aside.

Heat oil in wok or skillet, over high heat. Add beef and garlic. Stir-fry until lightly browned. Remove from pan. Add vegetables. Stir-fry 3 to 4 minutes or until tender-crisp.

Return beef to pan. Add cornstarch mixture. Cook stirring, until sauce boils and thickens. Delicious served over hot rice. Makes 4 servings.

Meatless stir-fry: In place of beef, use 1 pound tofu, cut in 1 inch cubes. After stir-frying vegetables, add tofu, tossing carefully.