1 1/2 lb. sirloin steak
2 tbsp. cornstarch
1 tbsp. dry sherry
1 tbsp. soy sauce
1 tsp. salt
1/2 tsp. sugar
1/4 c. oil
1 c. diagonally, sliced carrots
1 c. sliced zucchini
1 pkg. pea pods
1 c. green onions, 1 inch length
1/4 lb. mushrooms, sliced

Chill meat in freezer just until firm. With very sharp knife, cut meat diagonally into very thin slices.

Combine 3/4 cup cold water, cornstarch, sherry, soy sauce, salt, sugar. Heat 2 tablespoons peanut oil in large skillet over high heat. Add carrots; stir and dry one minute. Add 1/4 cup water; cover and cook 5 minutes. Remove carrots; keep warm.

Add 1 tablespoons oil to pan; heat. Add zucchini, and pea pods; stir and dry 1 minute. Add green onions and mushrooms; stir and fry 1 minute. Remove from pan; keep warm. Add 1 tablespoons oil to pan; heat. Add meat; stir and fry 2-3 minutes. Return vegetables to pan. Add cornstarch mixture; cook constantly until hot and thickened. Serve over rice.