1 lb. chicken cutlets or boneless steak, sliced in thin 1 1/2 inch strips
3 tbsp. corn or safflower oil
1 tbsp. cornstarch
1 or 2 tbsp. soy sauce
1/2 to 1 lb. fresh pea pods or 1 pkg. frozen pea pods
Salt & pepper

Mix cornstarch and 1 tablespoon of oil with meat. Quickly stir-fry in hot wok or fry pan in 1 tablespoon of oil. Remove.

Add 1 tablespoon oil and saute pea pods for 2 minutes. Return meat to pan and add soy sauce and salt and pepper to taste. You may add 1/2 to 1 cup chicken broth if desired. Cook 1 or 2 minutes. Serve over rice and with Chinese noodles.