1 lb. beef chuck or round steak or chicken breast, cut into 1/8" slices
3 tbsp. soy sauce
1 tbsp. sherry (optional)
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
4-6 green onions, cut into 1/2" 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 15-30 minutes.

2. Preheat 1 tablespoon oil in wok, uncovered, at medium-high, 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 1/2 of the meat with marinade; stir-fry for 2-3 minutes. Push up the side. Repeat with remaining meat. Add carrots. Combine water, cornstarch and sugar. Stir into meat mixture and cook until thickened. Reduce heat to low for serving. Serve with rice. Makes 6 servings.