Title: Beef and pea pod stir-fry
 Categories: Chinese, Beef
      Yield: 4 Servings
 
    3/4 lb Beef top round steak
      3 tb Soy sauce
      2 tb Red wine vinegar
      1 tb Fresh ginger, grated
      1    Clove garlic, minced
      3    Green onions, bias cut into
           -1/2-inch lengths
      2 tb Cold water
      4 ts Cornstarch
      1 pk Frozen pea pods (8 oz)
    1/2 c  Cherry tomatoes, quartered
    1/3 c  Sliced water chestnuts,
           -drained (1/2 can)
           Hot cooked rice (Optional)
 
  Partially freeze beef and thinly slice across the grain into bite-size
  strips.
  
  For marinade, in a medium mixing bowl combine soy sauce, vinegar,
  ginger, and garlic.  Stir in the strips of beef. Cover and let stand
  at room temperature for 30 minutes.  Drain meat and reserve marinade.
  
  Preheat a 10-inch microwave browning dish on High for 5 minutes. Add
  cooking oil and swirl to coat the dish. Add the strips of beef.
  Micro-cook, uncovered, on High 2 for to 3 minutes until the meat is
  tender, stirring every minute.  Remove meat with a slotted spoon,
  reserving juices. Set meat aside.
  
  Combine reserved juices and reserved marinade in a measuring cup. Add
  water, if necessary, to equal 3/4 cup total. Stir in green onions.
  Return mixture to the browning dish and cook, covered, on High until
  onions are crisp-tender, 1 to 2 minutes.  Stir together water and
  cornstarch and add to the green onion mixture. Cook, uncovered, on
  High for 2 to 4 minutes or until thickened and bubbly, stirring every
  minute until slightly thickened, then every 30 seconds.
  
  Stir in the cooked meat, peapods, tomatoes, and water chestnuts. Cook,
  uncovered, on High for 2 to 4 minutes until heated through. Serve
  over hot cooked rice, if desired.
  
  LOW CALORIE RECIPES; Summer 1988
  
  Posted by Fred Peters.