INGREDIENTS

INSTRUCTIONS

(veg I)         1 c asparagas cut into 1 in pieces 1/2 c thinly slices
asparagas slices Choose one: 2 c chopped chinese cabbage 1 c fresh pea
pods, halved lengthwise (veg II) 1 c mushrooms, thinly sliced 2 med
tomatoes, wedged and seeded Choose one: 1 8 oz can water chestnuts,
drained and thinly sliced 1 c walnut pieces (crunchy) 1 c dry roasted
peanuts 2 stalks celery, thinly sliced Basics: (use all) 1/2 c cold
water 2 t cornstarch 2 T soy sauce 1 T dry sherry 2 T cooking oil 1
clove garlic, minced 4 green onions, thinly sliced 1/2 c fresh or
canned beansprouts OR 4 oz bamboo shoots, draned (optional) Prepare
meat, vegetable I and vegetable II, set aside.  Stir water into
cornstarch; stir in soy sauce and sherry. Set aside. In covered
saucepan, cook vegetable I in boiling salted water for 3 minutes.
Drain.  Set aside. Preheat wok, add oil. Stir-fry garlic for 30
seconds.  Add green onion and stir-fry one minute. Add crunchy
ingredient and bean sprouts or bamboo shoots. Stir-fry 1 or 2  minutes.
Remove from wok.  Add Vegetables I and II, stir=fry 1 minute  and
remove from wok. If necessary, add more oil. Stir fry half of  meat 2
or 3 minutes, until browned.  Remove, stir-fry the other half  2-3
minutes and return all meat to the wok.  Add the crunch  ingredient and
bean sprouts or bamboo shoots. Stir soy sauce mixture  then stir into
wok. Cook and stir until thick and bubbly. Return  vegetables to wok
and cover. Cook 1 minute more. Serves 4 - 6.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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