3 tbsp. corn oil (divided)
Meat of choice:
1/2 to 1 lb. shrimp
1/2 to 1 lb. beef, pork or chicken
Vegetables of choice:
At least cup of each choice
Broccoli or cauliflower, cut in floweretts
Carrots
Celery
Onions
Peppe rs
Zucchini
Pea pods
Fresh bean sprouts
Yellow squash
1 (8 oz.) can sliced water chestnuts and/or
1/2 c. dry roasted peanuts
1 can (with juice) unsweetened tidbits
Hot cooked long-grain rice
3 tbsp. corn starch
1 1/2 c. cold water
1/4 c. Worcestershire sauce, if desire thickened sauce to stir fry

In uncovered wok, heat 1 tablespoon of corn oil. Add meat, stir fry quickly until done. Remove from wok. Heat remaining 2 tablespoons corn oil. Add vegetables of choice and stir fry 3 minutes or until crispy tender. Return meat to wok.

Use any combination desired of water chestnuts, nuts and pineapple. The crunch and sweet taste add zest to stir fry.

Season with soy sauce, garlic, salt and pepper to taste or other spices such as garlic pepper, or seasoning salt. Serve over hot steamed rice. If you like a sauce that is thickened, add cornstarch mixture.