1 lb. sirloin steak, 3/4" thick
1 tbsp. soy sauce
1 slice fresh ginger root, crushed
1 clove garlic, crushed
1 pkg. (7 oz) frozen Chinese snow peas
1/4 cup salad oil
1/4 lb. mushrooms, sliced
3 stalks Chinese cabbage, cut into 1/4" slices
1 medium onion, sliced
1 can (8 oz) water chestnuts, drained and sliced
1 can (5 oz) bamboo shoots, drained
1 can (13 3/4 oz) chicken broth (1 2/3 cups)
3 tbsp. cornstarch
2 tbsp. soy sauce
1/2 tsp. salt
1/4 tsp. sugar
Chow mein noodles

Cut meat diagonally into very thin slices. Mix 1 tbsp soy sauce, the ginger root and garlic. Sprinkle on meat; toss. Marinate meat 1 hour. Place frozen snow peas in colander; run cold water over peas just until separated. Drain.

In large skillet or wok pan, heat 2 tbsp of the oil; brown meat, turning once. Remove meat; keep warm. Add 2 tbsp oil; cook and stir mushrooms, cabbage, onion, water chestnuts and bamboo shoots 2 minutes. Stir in snow peas and 1 cup of the chicken broth. Cover; cook 2 minutes.

Mix remaining chicken broth, the cornstarch, soy sauce, salt and sugar; pour into skillet. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add meat; heat through. Serve over chow mein noodles.

4 servings