1 lb. boneless pork, beef, or chicken
1 lg. bell pepper
1/2 c. bamboo shoots
1 lg. carrot
1 clove garlic, minced
4 oz. beer
1 oz. cooking wine (white/red)
1 tsp. ground ginger
1 med. onion
1/2 c. sliced water chestnuts
1 c. bean sprouts
1 stalk celery
3 oz. soy sauce
1 oz. lemon juice
2 oz. schezuan oil or sesame oil
1/2 tsp. cayenne pepper
1 c. snow peas

Cut meat into thin strips, 1 1/2 to 2 inches long, place in bowl. Mix soy sauce, beer, juice, wine, oil, and spices in separate container and pour over meat. Soak meat 1 1/2 to 3 hours at room temperature.

While meat is soaking, cut vegetables into bite-size strips. Preheat a large skillet, Dutch oven or wok to 350 degrees. Drain meat and save liquid. Place meat in skillet and stir fry for 3-4 minutes, add vegetables. Stir fry an additional minute. Add liquid and stir fry until liquid is rendered down. Serve with steamed rice.