1 lb. venison, cut into thin strips
1/4 c. soy sauce
1 clove garlic
1/2 tsp. ground ginger

Combine above and marinate overnight.

1/4 c. oil
1/2 c. green onions, sliced
1 c. green peppers, chopped
2 stalks celery, chopped
1/2 lb. pea pods
1 tbsp. cornstarch
1 c. water
2 tomatoes, cut in wedges

Heat oil in wok or electric fry pan. Add meat and toss over high heat until almost done. Add vegetables and toss until tender crisp, about six minutes.

Mix cornstarch and water and add to pan mixture. Stir until thickened, then add tomatoes and heat through. Serve with rice. Serves 4.