|Beef tenderloin/Beef sirloin||1 Pound|
|Egg white/Beef sirloin||1|
|Garlic||2 Clove (10 gm), minced|
|Grated ginger root||1⁄2 Teaspoon|
|Peanut oil/Cooking oil||1⁄2 Cup (8 tbs)|
|Frozen pea pods||6 Ounce (1 Package)|
|Sliced fresh mushrooms||5 Ounce (2 Cups)|
|Carrots||2 , cut in thin sticks about 3 inches long|
|Celery ribs||2 , cut in thin sticks about 3 inches long|
|Onion||1 , cut into thin wedges|
|Red peppers||1 , cut into thin strips|
|Instant chicken bouillon granules||2 Teaspoon|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Dry sherry||3 Tablespoon|
|Dark corn syrup||1 Tablespoon|
|Freshly ground pepper||1⁄8 Teaspoon|
Slice beef in thin strips.
In large bowl combine egg white and 1 tablespoon cornstarch; stir in beef strips.
In large wok or skillet stir-fry meat, garlic, and gingerroot in 3 tablespoons of the hot oil till meat is browned.
Remove meat from pan; set aside.
Add remaining oil to pan juices; stir in pea pods, mushrooms, carrots, celery, onion, and red pepper.
Sprinkle bouillon granules over vegetable mixture.
Cover and simmer till vegetables are crisp-tender, about 10 minutes.
Combine soy sauce, water, sherry, corn syrup, vinegar, 4 teaspoons cornstarch, and ground pepper.
Stir mixture into vegetables along with cooked meat; cook and stir till thickened and bubbly.