1/4 tsp. ginger powder
1/4 tsp. garlic powder
1/4 tsp. black pepper
12 oz.) 3/4 lb.) meat, cut in thin strips
1/2 med. onion, chopped
1/2 green pepper, cut in strips
10 to 12 oz. frozen or canned vegetables (may be combination of types)
2 tbsp. vegetable oil
2 tbsp. soy sauce
2 tbsp. cornstarch

Blend soy sauce, cornstarch, ginger, garlic powder, and black pepper in a small bowl or cup. Add to 1 cup of water and stir until smooth. Set aside. Heat the oil in a skillet, Dutch oven, or wok until a drop of water will gently skip around. Stir fry meat, onion, and green pepper in the oil until the meat is lightly browned. Stir in soy sauce mixture and cook until it boils. Add vegetables, stirring to separate them. Reduce heat and simmer 5 to 8 minutes or just until the vegetables are tender-crisp. Serve over rice or noodles. Serves 4.

Possible meats: Beef Pork Fish

Possible vegetables: Mushrooms Broccoli Green beans Water chestnuts Snow pea pods Broccoli, red pepper, bamboo shoot, straw mushroom mixture Broccoli, green bean, pearl onion, red pepper mixture Cauliflower, baby whole carrots, snow pea pod mixture