Stir-Fried Beef and Chinese Vegetables

2 Tbsp dry red wine
1 Tbsp soy sauce
1/2 tsp sugar
11/2 tsp gingerroot, peeled, grated
1 lb boneless round steak, fat trimmed, cut across grain
into 11/2-inch strips
2 Tbsp vegetable oil
2 medium onions, each cut into 8 wedges
1/2 lb fresh mushrooms, rinsed, trimmed, sliced
2 stalks (1/2 C) celery, bias cut into 1/4-inch slices
2 small green peppers, cut into thin lengthwise strips
1 C water chestnuts, drained, sliced
2 Tbsp cornstarch
1/4 C water

1. Prepare marinade by mixing together
wine, soy sauce, sugar, and ginger.
2. Marinate meat in mixture while
preparing vegetables.
3. Heat 1 tablespoon oil in large skillet or
wok. Stir-fry onions and mushrooms
for 3 minutes over medium-high heat.
4. Add celery and cook for 1 minute.
Add remaining vegetables and cook for
2 minutes or until green pepper is tender but crisp.
Transfer vegetables to warm bowl.
5. Add remaining 1 tablespoon oil to skillet. Stir-fry meat in oil for
about 2 minutes, or until meat loses its pink color.
6. Blend cornstarch and water. Stir into meat. Cook and stir until
thickened. Then return vegetables to skillet. Stir gently and serve.

Yield: 6 servings
Serving size: 6 oz
Each serving provides:
Calories: 200
Total fat: 9 g
Saturated fat: 2 g
Cholesterol: 40 mg
Sodium: 201 mg
Total fiber: 3 g
Protein: 17 g
Carbohydrates: 12 g
Potassium: 552 mg