Szechuan Beef With Vegetables

1. Amount Measure Ingredient — Preparation Method
2. ——– ———— ——————————–
3. 1 pound beef fajitas meat — thinly sliced
4. 1 medium red bell pepper — seeded and sliced
5. 1/2 cup green onions — sliced
6. 8 ounces waterchestnuts, canned — drained and sliced
7. 1 tablespoon ginger — minced
8. 2 cloves garlic — minced
9. 1/4 pound pea pods
10. 8 ounces mushrooms — sliced
11. 4 tablespoons low sodium soy sauce
12. 1/4 teaspoon crushed red pepper
13. 2 tablespoons hoisin sauce
14. 2 tablespoons sherry
15. 2 tablespoons chili sauce — *see Note
16. 3 tablespoons vegetable oil
17. 1 tablespoon cornstarch
18. 1 tablespoon water
19. 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.