INGREDIENTS

INSTRUCTIONS

This is a delicious and versitile recipe. If chicken is used instead
of beef, substitute chicken broth instead of beef broth. For
vegetarians, use eggplant slices instead of meat, and use vegetable
broth.  Trim fat and cut meat across the grain into strips about 1/4"
thick,  1" wide, and 3" long. Peel and slice onions; wipe mushrooms
clean  with damp paper towel and slice lengthwise. Seed peppers and cut
into  strips; trim the zucchini and cut into 3" sticks. Heat oil in wok
or  large skillet [MW: browning dish]; stir toss meat strips to brown
on  both sides (1 or 2 minutes). Push to side of pan; add onions and
mushrooms; stir each to glaze. Add pepper strips, zucchini; cook  about
3 minutes, tossing occasionally. Add worcestershire sauce which  has
been stirred with cornstarch; then add catsup, crushed red pepper  (if
desired) and beef broth. Bring to a boil; add shrimp. Cover and  cook
until shrimp are pink and hot through (1 to 4 minutes). Stir  lightly
and serve. Makes 4 servings.  from http://www.acmepet.com/beckerpub
Submitted By  BRIAN_MACFARLANE@CREST.SRHS.K12.NJ.US (BRIAN MACFARLANE)
On TUE, 21  NOV 95 114439 -0500  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 504
Calories From Fat: 344
Total Fat: 38.4g
Cholesterol: 91.9mg
Sodium: 421.6mg
Potassium: 973.1mg
Carbohydrates: 17.8g
Fiber: 3g
Sugar: 9.7g
Protein: 24.4g