Mix and Match Stir-Fry

Meat or Fish:
1 pound shrimp, thawed, peeled and deveined
1 pound boneless pork, partially frozen and
    thinly sliced into bite-size strips
2 whole large boneless chicken breasts,
    cut into 1-inch pieces
1 pound beef top round steak, partially frozen
    and thinly sliced into bite-size pieces

Vegetables I:
2 large carrots, thinly bias sliced
1 cup broccoli buds
1 cup fresh asparagus, cut into 1-inch lengths
1/2 cup cauliflower florets, thinly sliced

Vegetables II:
2 cups chopped Chinese cabbage
1 cup fresh pea pods, halved lengthwise
1 cup fresh mushrooms, thinly sliced
2 medium tomatoes, cut into wedges and seeded

Crunchy Ingredients:
1 (8 ounce) can water chestnuts,
    drained and thinly sliced
1 cup walnut pieces
1 cup dry-roasted peanuts
2 stalks celery, thinly sliced

Basics (use all):
1/3 cup cold water
2 teaspoons cornstarch
2 tablespoons soy sauce
1 tablespoon dry sherry
2 tablespoons vegetable oil
1 clove garlic, minced
4 green onions, thinly sliced
1/2 cup fresh bean sprouts or canned bean
    sprouts, drained, or 1 (8 ounce) can bamboo
    shoots, drained (optional)

Prepare your choice of ingredients from meat or fish and vegetables I and II categories; set aside.

Stir water into cornstarch; stir in soy sauce and sherry. Set aside.

In covered saucepan cook vegetable I in boiling salted water for 3 minutes. Drain well; set aside.

Heat wok or large skillet over high heat; add cooking oil. Stir fry garlic in hot oil for 30 seconds. Add green onions and stir fry 1 minute.

Add crunchy Ingredient and bean sprouts or bamboo shoots. Stir fry 1 to 2 minutes. Remove from wok. Add vegetables I and II. Stir fry 1 minute. Remove from wok.

Add more oil, if necessary. Add half of the meat or fish to wok or skillet; stir fry 2 to 3 minutes or till browned. Remove meat or fish. Stir fry remaining meat or fish 2 to 3 minutes. Return all meat or fish to wok. Add Crunchy Ingredient and bean sprouts or bamboo shoots.

Stir soy sauce mixture; stir into wok. Cook and stir until thickened and bubbly. Return Vegetables I and II to wok; cover and cook 1 minute more.

Serve over rice.