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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Nutrition (calculated from recipe ingredients)
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Calories: 344
Calories From Fat: 208
Total Fat: 23.2g
Cholesterol: 60.4mg
Sodium: 462.8mg
Potassium: 317.4mg
Carbohydrates: 17.3g
Fiber: <1g
Sugar: <1g
Protein: 16.2g