1 lg. can Worthington Cutlets, cut into 1-inch strips
1/4 c. corn oil
1 c. bouillon
1/2 tsp. sugar
1 tsp. soy sauce
1 onion, sliced
2 tomatoes, cut in wedges
2 green peppers, cut into strips
2 tsp. cornstarch
2 tbsp. water
1/4 tsp. ginger

Heat oil in skillet. Season meat to taste and brown in pan. Stir in bouillon, sugar, ginger and soy sauce. Bring to boil and simmer 15 minutes. Add tomatoes, green peppers and onions and simmer 15 minutes.

Combine cornstarch and water, gradually add to mixture and cook, stirring until thickened. Serve over hot rice. Makes 6 servings.