2 lb. flank or round steak, cut across the grain into slices 2" long by 1/4" thick
2 tbsp. sherry, dry white wine or beer
2 tbsp. soy sauce
1 tbsp. cornstarch
1/2 tsp. salt
2 tbsp. vegetable or peanut oil
1 slice fresh ginger root or 1/8 tsp. ground or powdered ginger
2 (10 oz.) pkg. frozen green peas or 3 (6 oz.) pkg. frozen Chinese pea pods
1 (6 oz.) pkg. frozen mushrooms in butter sauce or 1 (8 oz.) can sliced mushrooms, drained
1 (6 oz.) can water chestnuts, drained & thinly sliced

1. Remove fat from meat. Place in shallow pan. In small bowl combine sherry, soy sauce, cornstarch and salt. Pour over meat. Cover meat and marinate for 1 hour at room temperature. If desired, meat may be marinated in refrigerator for longer time.

2. When ready to cook, pour oil in wok and add ginger. Preheat, uncovered, at high for 3-4 minutes.

3. Drain meat, reserving marinade. Place 1/4 of meat in hot oil and stir fry for 3 minutes or until browned. Push up the side and repeat with remaining meat. Remove ginger slice.

4. Add peas and stir fry 3 minutes or until completely thawed. Push up the side.

5. Add mushrooms and stir fry 3 minutes for frozen and 1 minute for canned. Push up the side.

6. Add water chestnuts and stir-fry 1 minute.

7. Pour reserved marinade over all ingredients in wok and stir gently to combine all ingredients.

8. Reduce heat to med-low and simmer, covered, for 2-3 minutes or until heated thoroughly. Reduce heat to lo for serving. Serve immediately with hot steamed rice or noodles. Makes 6-8 servings.