Szechwan Beef with Vegetables

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	pound	beef fajitas meat -- thinly sliced
1	medium	red bell pepper -- seeded & sliced
1/2	cup	green onions -- sliced
8	ounces	water chestnuts -- canned -- drained & sliced
1	tablespoon	ginger -- minced
2	cloves	garlic -- minced
1/4	pound	pea pods
8	ounces	mushrooms -- sliced
4	tablespoons	low sodium soy sauce
1/4	teaspoon	crushed red pepper
2	tablespoons	hoisin sauce
2	tablespoons	sherry
2	tablespoons	chili sauce -- I use Tiger Sauce brand
3	tablespoons	vegetable oil
1	tablespoon	cornstarch
1	tablespoon	water
4	cups	cooked rice

Slice green onions, mushrooms, and red bell pepper after removing seeds and ribs.

Remove strings from snow peas.

Mix hoisin sauce, sherry, soy sauce and chili sauce together.

Add 1 tablespoon of the oil to heated wok or large frying pan. Add onion, garlic, ginger and crushed red pepper. Stir-fry for 30 seconds.

Add red bell peppers, mushrooms, water chestnuts and snow peas. Stir fry for 2 minutes. Remove vegetables from wok.

Add 1 tablespoon of the oil to wok. Add half of the meat and stir-fry until browned. Remove from wok. Repeat with remaining oil and beef. Add the first batch of beef back to the wok and push beef to sides of wok.

Add sauce to center of wok. Heat to boiling. Stir cornstarch and water together. Add to sauce in wok. Stir until thickened.

Add vegetables to wok. Stir to coat meat and vegetables with sauce. Reheat meat and vegetables.

Serve over rice. Makes 6 servings.

Per Serving: 433 Calories; 16g Fat (32.9% calories from fat); 21g Protein; 50g Carbohydrate; 3g Dietary Fiber; 39mg Cholesterol; 550mg Sodium. Exchanges: 2 1/2 Grain (Starch); 2 Lean Meat; 2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.