1 lb. beef chuck, round steak or chicken breast, cut into 1/8" slices
3 tbsp. soy sauce
1 tbsp. sherry, optional
1/2 tsp. ground ginger
3 tbsp. vegetable oil
1 1/2 c. diagonally sliced carrots
1 1/2 c. thinly sliced cauliflower
1 (6 oz.) pkg. frozen pea pods or 1 (10 oz.) pkg. frozen peas
4-6 green onions, cut into 1/2" lengths
1 (4 oz.) can mushroom stems & pieces, drained, reserve liquid
1/2 c. cold water
2 tbsp. cornstarch
1/2 tsp. sugar

In a small bowl, combine beef or chicken with soy sauce, sherry and ginger. Let stand 15-30 minutes. Preheat 1 tablespoon oil in wok at 375 degrees about 2 minutes uncovered, add carrots; stir fry 2 minutes. Add reserved mushroom liquid, cover and steam 4 minutes. Remove carrots.

Heat 1 tablespoon oil in wok. Add cauliflower and pea pods or peas; stir fry 2 minutes. Push up side. Add onions and mushrooms; stir fry 2 minutes. Push up side.

Heat 1 tablespoon oil in wok. Add meat with marinade; stir-fry 2-3 minutes. Add carrots. Combine water, cornstarch and sugar. Stir into meat mixture and cook until thickened. Reduce heat to warm for serving. Serve with rice. Makes 6 servings.