Ingredients 1/2 pound lean beef (preferably flank steak) 1 tablespoon soy sauce 1 tablespoon rice wine or sherry 1 tablespoon cornstarch 1 each green onion, cut into 1 inch pieces 1 teaspoon ginger, fresh, chopped         ---COOKING SAUCE--- 1/2 cup chicken broth 2 tablespoon soy sauce 2 tablespoon oyster sauce 1/2 tablespoon rice wine or sherry 2 teaspoon cornstarch 2 teaspoon sugar 1 a few drops sesame oil 1 pinch of pepper         ---VEGETABLES--- 2 cup broccoli flowerets 1 cup canned mushrooms, drained (straw, or button) 1 each carrot, sliced Directions: Cut the beef across the grain into thin slices. Marinate in the soy sauce, rice wine, and cornstarch. Set aside. Cut up the green onion and ginger. Mix all the ingredients for the cooking sauce. blanch the broccoli and carrot slices in boiling water with a pinch of salt until slightly soft, but still crunchy. Drain and set aside. (This step can be done in a microwave.) Heat a wok over high heat. Add 2 to 3 tablespoons oil. Fry the green onion and ginger until fragrant, then add the marinaded beef. Stir fry quickly until the meat changes color. Pour in the cooking sauce and heat until thickened and bubbly. Mix in the vegetables. Serve over rice. Note: As with all Chinese cooking, it is very important to have a strong heat source. Have your stove on the highest setting, or if possible, cook in your backyard on a propane gas stove. This takes care of the problem of odors and smoke in your kitchen also.