2 lb. venison steak
2 tbsp. cooking oil
1 1/3 c. beef bouillon
1 onion, coarsely chopped
1 green pepper, coarsely chopped
1 rib celery, coarsely chopped
2 tbsp. water
3 tbsp. cornstarch
2 tbsp. soy sauce
2 tsp. sugar
Pinch ground ginger
1 (16 oz.) can Chinese vegetables, drained

Cut partially thawed venison steak into 1/8 inch strips. Brown them in hot oil. Add bouillon to the skillet and simmer for 5 minutes. Add onion, green pepper and celery, and simmer for 10 minutes. Mix water, cornstarch, soy sauce, sugar and ginger, and add to the pan. Cook until slightly thick, then add canned vegetables. Heat thoroughly. Serve ladled over hot rice. Serves 6.