2 lbs. venison or beef steak, cut across grain into 1/4 inch strips
2 tbsp. wine or beer
2 tbsp. soy sauce
1 tbsp. cornstarch
1/4 tsp. black pepper
1/4 tsp. powdered ginger
1/4 tsp. garlic powder
2 tbsp. oil
2 (6 oz.) pkg. frozen pea pods
1 c. sliced fresh mushrooms or 1 (8 oz.) can sliced mushrooms
1 c. thin sliced carrots
1/2 to 1 c. thin sliced onions
1 (6 oz.) can sliced water chestnuts

Place meat in shallow pan. In small bowl, combine wine, soy sauce, cornstarch, pepper, ginger, garlic powder. Pour over meat. Marinate 1 hour at room temperature or in refrigerator overnight.

When ready to cook, pour oil in wok and preheat to 375 degrees.

Drain meat, reserve marinade. Place half of meat in hot oil and stir-fry for 3 minutes or until brown. Remove and add remaining meat and brown. Add onions and fry for 3 minutes. Push up side or remove. Add carrots and fry for 3 minutes. Add pea pods and fry until completely thawed. Add mushrooms and fry for 1-2 minutes. Add sliced chestnuts and fry for 1 minute.

Return all fried ingredients to wok and add remaining marinade. Stir gently to combine all ingredients. Reduce heat to simmer. Simmer for 4 to 5 minutes or until heated through. Serve with rice or noodles.