1 1/2 lb. beef stew meat
1 tbsp. cooking oil
1/2 c. chopped onion
1/2 c. dry white wine
1/4 c. soy sauce
1 clove garlic, minced
2 tsp. sugar
1/2 tsp. ground ginger
1 (16 oz.) can tomato wedges
1 (6 oz.) pkg. frozen pea pods
1 (3 oz.) can sliced mushrooms, drained
2 tbsp. corn starch

Cut meat into 1 inch cubes. In large skillet brown meat in hot oil. Add the onion, wine, soy sauce, garlic, sugar, ginger and 1 cup water. Cover and simmer for 1 1/2 hours. Add undrained tomatoes, frozen pea pods, and mushrooms.

Bring to boiling, cook and stir uncovered 2 to 3 minutes or until pea pods are crisp-tender. Blend 1/2 cup cold water into cornstarch and stir into hot mixture. Cook and stir until thickened and bubbly. Serve over hot cooked rice, if desired. Makes 6 to 8 servings.