1 lb. sirloin steak, 3/4 inch 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 inch slices
1 med. onion, sliced
1 (8 oz.) can water chestnuts, drained and sliced
1 (15 oz.) can bamboo shoots, drained
1 (13 3/4 oz.) can chicken broth
3 tbsp. cornstarch
2 tbsp. soy sauce
1/2 tsp. salt
1/4 tsp. sugar
Chow mein noodles

Cut meat into very thin slices. Mix 1 tablespoon soy sauce, 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 oil; brown meat, turning once. Remove meat, keep warm. Add 2 tablespoon oil, cook and stir mushrooms, cabbage, onion, water chestnuts, and bamboo shoots 2 minutes. Stir in snow peas and 1 cup 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 and heat through. Serve over chow mein noodles. 4 servings.