3 1/3 c. water
1 tsp. butter
1 1/2 c. rice (long-cooking)
1 tbsp. chicken seasoned stock base
2 tbsp. oil
1/4 tsp. garlic
1 lb. sirloin, cut into 1/4 inch strips
1 c. sliced celery
1 med. onion, sliced
1/2 tsp. ground ginger
1 tbsp. cornstarch
1/2 c. soy sauce
3/4 c. water
1/2 c. green pepper, cubed
1/2 c. toasted, sliced almonds
1/2 c. cherry tomatoes, halved (opt.)

In pan, large enough to hold 3 or 4 cups cooked rice, bring water to boil. Stir in butter, rice and stock base; cover and simmer 25 to 30 minutes until done. When rice is done, heat oil and garlic in large skillet, add meat and brown. Remove from pan. Add celery and onion. Cover and heat 1 minute, stir in remaining ingredients. Heat covered for 1 minute (or longer depending on how crispy you like the veggies). Serve over rice. Serves 4 or 5.