1/4 c. soy sauce
1 tbsp. sugar
2 tbsp. sherry wine
4 tbsp. vegetable oil
3/4 tsp. ginger
2 garlic cloves, minced
1 lb. lean sirloin steak
2 med. carrots
2 stalks celery
1 med. onion, cut in strips
6 oz. frozen pea pods, defrosted
1/2 c. sliced water chestnuts, drained
1 tbsp. cornstarch
1/2 c. long grain white rice
Water

In a large bowl, combine soy sauce, sugar, sherry, ginger, garlic and 2 tablespoons oil. Cut steak into thin strips. (For easier slicing, place meat in freezer for 30-45 minutes or until firm but not frozen). Add meat to marinade mixture and stir to coat evenly. Cover; let stand at least 30 minutes. Drain, reserving marinade. Cook rice according to package directions. Cut carrots into julienne strips 1 inch long and celery diagonally into 1/4 inch slices.

Heat large skillet or wok over medium-high heat until hot. Add 2 tablespoons oil; heat until it ripples. Add meat; stir-fry for 2 minutes. Add reserved marinade; stir-fry 2 minutes. (Marinade should be bubbling vigorously). Add carrots; cover and cook 2-3 minutes or until carrots are crisp tender. Add celery, onion, pea pods and water chestnuts; stir-fry 1 minute.

Combine cornstarch and cold water; stir into meat and vegetable mixture. Cook, stirring constantly until sauce is thickened. Serve over hot cooked rice. Serves 4.