1 lb. beef, sliced thin on diagonal
2 stalks broccoli
2 or 3 med. size carrots
1 lb. mushrooms

SAUCE:

1 c. water
2 tbsp. soy sauce
1 tbsp. cornstarch
1 tsp. sugar, sherry, garlic powder, ginger powder

Wash and cut all vegetables. Stir fry all vegetables. Stir fry the beef until pink color is gone. Remove to serving dish. Add the sauce to a hot, dry wok. Stir constantly until thickened. Return meat and vegetables to wok. Stir briefly and serve at once. Serves about four.