| | Directions | | Prepare marinade mixing together wine, soy sauce, sugar, and ginger. Marinate meat in mixture while preparing vegetables. Heat 1 Tbsp. oil in large skillet or wok. Stir-fry onions and mushrooms 3 minutes over medium-high heat. Add celery and cook 1 more minute. Add remaining vegetables and cook 2 minutes or until green pepper is tender crisp. Transfer vegetables to warm bowl. Add remaining 1 Tbsp oil to skillet. Stir-fry meat in oil about 2 minutes or until meat loses its pink color. Blend cornstarch and water. Stir into meat. Cook and stir until thickened. Return vegetables to skillet; stir gently and serve. Serves 6 |
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| Ingredients | | - |  | 2 tablespoons dry red wine |
| - | | 1 tablespoon Soy Sauce |
| - | | 1/2 teaspoon sugar |
| - | | 1 1/2 teaspoons grated, peeled ginger root |
| - | | 1 pound boneless round steak, fat trimmed and cut across grain into 1-1/2 inch strips |
| - | | 2 tablespoons vegetable oil |
| - | | 2 onions, cut into 8 wedges (medium) |
| - | | 1/2 pound fresh mushrooms, rinsed, trimmed and sliced |
| - | | 2 stalks celery, bias cut into 1/4 inch slices (1/2 cup) |
| - | | 2 green peppers, cut into thin lengthwise strips (small) |
| - | | 1 cup water chestnuts, drained and sliced |
| - | | 2 tablespoons Cornstarch |
| - | | 1/4 cup water |
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