SAUCE:

1/2 c. beef broth
2 tbsp. soy sauce
1 tsp. sugar
1 tsp. ginger
1 tsp. garlic

MARINADE:

1 1/2 tbsp. cornstarch
1 tbsp. soy sauce
1 tbsp. cooking sherry

VEGETABLES:

Onions
Zu cchini
Carrots
Cauliflower
Celery
Cucu mber
Green pepper
Spinach leaves
Pea pods
Bamboo shoots
Mushrooms
Water chestnuts

1. Make the marinade in separate bowl.

2. Add cut up meat into it and set aside while preparing the rest.

3. Make sauce; set aside (in separate bowl).

4. Prepare vegetables (whatever is in season).

5. Pour oil into wok and preheat, uncovered at Hi for 3 to 4 minutes.

6. Add garlic and ginger.

7. Add meat in the marinade. Stir-fry until done, 2 to 5 minutes.

8. Take meat out with slotted spoon and set aside.

9. Fry vegetables until done (add more oil if necessary).

10. Add meat to vegetables until heated.

11. Add sauce, heat until thick, stir-fry.

12. Serve, with rice or noodles. Makes 4 to 6 servings.