1 lb. beef chuck or round steak or chicken breast, cut into 1/4 inch slices
3 tbsp. soy sauce
1 tbsp. sherry (opt.)
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 to 6 green onions, cut into 1/2 inch lengths
1 (4 oz.) can mushroom stems & pieces; drained, reserve liquid
1/2 c. cold water
2 tbsp. cornstarch
1/2 tsp. sugar

1. In small bowl, combine beef or chicken with soy sauce, sherry and ginger. Let stand 15 to 30 minutes.

2. Preheat 1 tablespoon oil in wok; uncovered, at 375 degrees, about 2 minutes. Add carrots; stir-fry for 2 minutes. Add reserved mushroom liquid, cover and steam 4 minutes. Remove carrots.

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

4. Heat 1 tablespoon oil in wok. Add meat with marinade; stir-fry for 2 to 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.