1/3 c. oyster sauce or 2 tbsp. soy sauce
1/4 c. dry sherry
1 tsp. cornstarch
1 tsp. minced garlic
1/2 tsp. Five Spice powder or 1/4 tsp. ground ginger
1 tbsp. cooking oil
3 c. cut up vegetables
Sliced mushrooms or zucchini
Thinly sliced carrots, celery or onion and green pepper strips
3/4 lb. ground beef
Hot cooked rice

For sauce: Combine oyster or soy sauce, sherry, cornstarch, and 1/4 cup water. Stir in garlic and Five Spice powder or ginger. Preheat wok or large skillet over high eat; add oil. Stir fry vegetables about 3 minutes or crisp-tender. Remove from wok. Break beef into large chunks. Add to hot wok. Stir fry, breaking up slightly, about 3 minutes or until brown. Drain beef in a colander; pat off fat with paper towels. Wipe fat from wok. Return beef to wok; push away from center. Stir sauce; add to center of wok. Cook and stir until bubbly. Cook and stir 1 minute more. Return vegetables to wok; mix well. Cook and stir 1 minute. Serve over rice.