1 lb. sirloin steak, 3/4 inch thick
1 tbsp. soy sauce
1 slice fresh ginger root, crushed
1 clove garlic, crushed
1 pkg. frozen pea pods (fresh are tastier)
1/4 c. salad oil
1/4 lb. mushrooms, sliced
3 stalks Chinese cabbage, cut into 1/4 inch slices
1 med. onion, sliced
1 (5 oz.) can bamboo shoots, drained
1 (8 oz.) can water chestnuts, drained & sliced
1 can chicken broth
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 tablespoons soy sauce, the ginger root and garlic. Sprinkle on meat; toss. Marinate meat 1 hour. Place frozen pea pods in colander, run cold water over pods until just 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 pea pods and 1 cup of the chicken broth. Cover; cook 2 minutes.

Mix remaining chicken broth, cornstarch, soy sauce, salt and sugar; pour into skillet. Cook, stirring constantly until mixture thickened and boils. Boil and stir 1 minute. Add meat and heat through. Serve over rice, garnish with noodles. 4 servings. Can also use chicken cutlets sliced in same manner.