1 1/2 lb. beef stew meat, 1" cubes
1 med. onion, chopped (1/2 c.)
1 clove garlic, minced
2 tbsp. cooking oil
1/2 c. dry white wine
1/4 c. soy sauce
2 tsp. instant beef bouillon granules
2 tsp. sugar
1/2 tsp. ground ginger
Won ton (SEE FOLLOWING RECIPE)
3 c. coarsely chopped bok choy
1 c. sliced fresh mushrooms
1 (6 oz.) pkg. frozen pea pods
1/4 c. cornstarch

In 4 quart Dutch oven cook meat, onion, and garlic, half at a time, in oil until meat is brown. Return all to pan. Add wine, soy, bouillon, sugar, ginger and 3 1/2 cups water. Bring to boiling; reduce heat. Cover and simmer 1 1/2 hours or until meat is tender; stir occasionally. Meanwhile prepare won ton.

Add bok choy, mushrooms and pea pods to stew; simmer 2 to 3 minutes. Blend cornstarch and 1/4 cup cold water; stir into hot mixture. Cook and stir until thickened and bubbly. Add won ton. Serves 6 to 8.