1 tsp. bouillon (chicken or beef)
2/3 c. boiling water
1/2 c. soy sauce
2 tbsp. cornstarch

MEAT:

1 1/2 c. chicken, cubed or beef cut in sm. pieces or shrimp

VEGETABLES (Use 1 cup):

Mushrooms, sliced
Celery, sliced
Broccoli florets
Onion, sliced
Bell pepper strips
Snow peas, whole
Bean sprouts

Any combination of meat and vegetables can be used. It is best not to have more than 4 vegetables and 1 meat. Stir fry vegetables in small amount of cooking oil in small quantities at a time over medium high heat, for about 3 minutes each batch. Stir fry meat in small quantities quickly, about 5-8 minutes depending on amount and type of meat.

Put on platter and set aside. Mix bouillon with boiling water and dissolve cornstarch in soy sauce then combine with bouillon mixture. Pour into hot pan used to stir fry and heat until thickened. Add back all stir fry ingredients and heat through. Serve over white steamed rice.