1 1/2 lbs. top round or sirloin steak (can substitute chicken breasts)
1 sm. onion, sliced
4 oz. can mushrooms, sliced and drained
1 1/2 c. diagonally sliced celery
1/4 c. pure vegetable oil
1 tbsp. cornstarch
1 tsp. sugar
1/4 tsp. ginger
1 green pepper, sm. cut in thin strips
3/4 c. thinly sliced carrots
1 (8 oz.) can tomato sauce
3 c. hot cooked rice
1/4 c. soy sauce

Trim steak and cut into thin strips 2 inches long. Sear in oil in large skillet (or wok) over high heat. Separate onion slices into ring and add to skillet with sliced celery and carrots. "Stir and fry" just until crisp tender.

Blend cornstarch with soy sauce in small bowl and stir in tomato sauce which was blended with sugar and ginger. Add sauce to skillet with green pepper strips and mushrooms. "Stir and fry" about 3-4 minutes longer until sauce thickens slightly and becomes shiny. Serve on hot cooked rice.

Makes 6 servings.

Suggest you prepare sauce first.