INGREDIENTS

INSTRUCTIONS

Partially freeze beef and thinly slice across the grain into bite-size
strips.
For marinade, in a medium mixing bowl combine soy sauce, vinegar, ginger,
and garlic.  Stir in the strips of beef. Cover and let stand at room
temperature for 30 minutes.  Drain meat and reserve marinade.
Preheat a 10-inch microwave browning dish on High for 5 minutes. Add
cooking oil and swirl to coat the dish. Add the strips of beef. Micro-cook,
uncovered, on High 2 for to 3 minutes until the meat is tender, stirring
every minute.  Remove meat with a slotted spoon, reserving juices. Set meat
aside.
Combine reserved juices and reserved marinade in a measuring cup. Add
water, if necessary, to equal 3/4 cup total. Stir in green onions. Return
mixture to the browning dish and cook, covered, on High until onions are
crisp-tender, 1 to 2 minutes.  Stir together water and cornstarch and add
to the green onion mixture. Cook, uncovered, on High for 2 to 4 minutes or
until thickened and bubbly, stirring every minute until slightly thickened,
then every 30 seconds.
Stir in the cooked meat, peapods, tomatoes, and water chestnuts. Cook,
uncovered, on High for 2 to 4 minutes until heated through. Serve over hot
cooked rice, if desired.
LOW CALORIE RECIPES; Summer 1988
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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