1 lb. sirloin steak, 3/4" thick
1 tbsp. soy sauce
1 slice fresh ginger root, crushed
1 clove garlic, crushed
1 (7 oz.) pkg. frozen Chinese snow peas
1/4 c. salad oil
1/4 lb. mushrooms, sliced
3 stalks Chinese cabbage, cut into 1/4" slices
1 med. onion, sliced
1 (8 oz.) can water chestnuts, drained & sliced
1 (5 oz.) can bamboo shoots, drained
1 (13 3/4 oz.) can chicken broth (1 2/3 c.)
3 tbsp. cornstarch
2 tbsp. soy sauce
1/2 tsp. salt
1/4 tsp. sugar
Chow mein noodles

Cut meat diagonally into very thin slices. Mix 1 tablespoon soy sauce, the ginger root and garlic. Sprinkle on meat; toss. Marinate meat 1 hour. Place frozen snow peas in colander; run cold water over peas just until separated. Drain.

In large skillet or wok pan, heat 2 tablespoons of the oil; brown meat, turning once. Remove meat; keep warm. Add 2 tablespoons oil; cook and stir mushrooms, cabbage, onion, water chestnuts and bamboo shoots 2 minutes. Stir in snow peas and 1 cup of the chicken broth. Cover; cook 2 minutes.

Mix remaining chicken broth, the cornstarch, soy sauce, salt and sugar; pour into skillet. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Add meat; heat through. Serve over chow mein noodles. 4 servings.