1 c. lean, tender beef (sliced in narrow strips)
1 tbsp. cornstarch
1 tbsp. soy sauce
2 tbsp. oil
1 clove garlic, chopped fine
1/4 tsp. salt
2 c. broccoli (thinly sliced across grain)
2 oz. mushroom pieces
1/2 tsp. salt
1/3 c. soup stock

Note: Can also use lettuce, peas, string beans, zucchini, bean sprouts, asparagus, carrots, snow peas, etc.

Toss beef in cornstarch and soy mixture. Stir fry salt and garlic in oil and add beef. The cornstarch, soy and beef juices will form a thin coating on bottom of wok. This dissolves when you add soup stock and forms the glaze which is usually added at the last minute.

Stir fry beef to desired doneness and remove. In same wok bring broccoli and mushrooms to boil with salt and stock. Cover and reduce heat, cooking about 4 minutes. Return beef to wok and cook briefly with cover removed. Serve at once. Good with rice or Chinese noodles. Serves 6.