Chinese Pepper Steak - cooking recipe

Ingredients

2 c. green peppers, cut in 1/2-inch pieces
5 Tbsp. oil
1/2 c. chopped onion
3 tsp. fresh ginger or 1/2 tsp. powder
2 Tbsp. cornstarch
4 Tbsp. soy sauce
3 Tbsp. sherry cooking wine
1/2 c. beef stock

Preparation

In a large skillet, over medium heat, stir-fry vegetables in 2 tablespoons oil for 3 to 4 minutes.
Stir occasionally.
In a small bowl, combine cornstarch, soy sauce and sherry.
Blend together thoroughly, slowly adding beef stock and water.
Add mixture to cooked vegetables, adding constantly to coat well.
Cook over low heat for 2 to 3 minutes, adding additional water or stock if a thinner sauce is desired.
Serve over Minute rice.