Stir Fried Beef and Vegetables Ingredients 2 tablespoons soy sauce 2 tablespoons dry sherry or water 1 teaspoon sugar 1/2 pound beef top round steak 1 ounce cellophane noodles (bean threads), (broken into bite-size pieces) 1 tablespoon vegetable oil 2 teaspoons finely chopped gingerroot (or) 1 teaspoon ground ginger 2 garlic cloves, finely chopped 1 tablespoon vegetable oil 1 cup fresh snow (Chinese) pea pods (or) 1 package (6 ounces) frozen snow (Chinese) pea pods, (thawed and drained) 1 cup julienne strips jicama (or) 1 medium onion, cut into thin wedges 1 small red or green bell pepper, (cut into 1-inch pieces) Directions Mix soy sauce, sherry and sugar; set aside. Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For easier cutting, partially freeze beef, about 1 hour.) Soak noodles in enough warm water to cover 15 min; drain. Heat wok or 10-inch skillet over high heat until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 1 tablespoon oil; rotate wok to coat side. Add beef, gingerroot and garlic; stir-fry about 3 minutes or until beef is no longer pink. Remove beef mixture from wok. Add 1 tablespoon oil to wok; rotate wok to coat side. Add pea pods, jicama and bell pepper; stir-fry about 5 minutes or until vegetables are crisp-tender. Stir in beef mixture and noodles; heat to boiling. Stir in soy sauce mixture; cook and stir about 1 minute or until heated through. Back