1 lb. chicken, pork or beef
2 tbsp. olive oil
2 cloves garlic, minced (more if desired)
2 carrots, cut into in small pieces
2 peppers, cut into strips
1 onion, chopped
2 c. chopped cauliflower
2 c. chopped broccoli
2 c. snow peas (optional)

SAUCE:

2 tbsp. Hoisin sauce
1 tbsp. cider vinegar
1 tbsp. sugar
1/4 c. water
1/4 to 1/2 tsp. chili powder
1/4 tsp. cayenne pepper
2 tbsp. brandy or dry sherry
1 tbsp. cornstarch

Prepare sauce and set aside.

Before stir-frying cut meat into chunks or strips; chop vegetables into bite size pieces. Heat wok and add oil; add meat and garlic to hot oil and stir until well browned. Add assorted vegetables, beginning with the harder vegetables. If mixture is too dry, add 2 tablespoons water to steam vegetables. Cover wok for several minutes continuing to add water as needed for steaming vegetables 5 to 7 minutes.

Pour sauce over cooked meat and vegetable mixture. Allow sauce to thicken for one minute. Serve over rice or potatoes.

If wok is not available, use a large frying pan on stove.