2 lbs. flank or round steak (cut across the grain into 2 inch long by 1/4 inch thick).
2 tbsp. soy sauce
1 tbsp. cornstarch
1/2 tsp. salt
1 tbsp. vegetable or peanut oil
1 slice fresh ginger root or 1/8 tsp. powdered ginger
2 (10 oz.) pkg. frozen green peas or 3 (6 oz.) pkg. frozen Chinese pea pods.
1 (6 oz.) pkg. frozen mushrooms or 1 (8 oz.) can sliced drained or 6 to 8 lg. fresh mushrooms
1 (6 oz.) can water chestnuts, drained and thinly sliced

Remove fat from meat. Place in shallow pan. In a small bowl combine white wine, soy sauce, cornstarch and salt. Pour over meat. Cover for 1 hour at room temperature. When ready to cook pour oil in wok and add ginger. Preheat uncovered wok at high 3 to 4 minutes. Drain meat reserving marinade. Place 1/2 of meat in hot oil and stir fry for 3 minutes or until brown. Push up the side and repeat with remaining meat. Remove ginger slice.

Add peas and stir fry 3 minutes for frozen, 1 minute for canned. Push up the side. Add water chestnuts and stir fry 1 minute. Pour reserved marinade over all ingredients in wok and stir gently to combine all ingredients. Remove heat to medium low and simmer covered 2 to 3 minutes. Serve immediately with hot steamed rice or noodles. (It's really easy).