Stir-Fried Beef and Chinese Vegetables

2 Tbsp dry red wine
1 Tbsp soy sauce
1/2 tsp sugar
1 1/2 tsp gingerroot, peeled, grated
1 lb boneless round steak, fat trimmed, cut across grain into 1 1/2-inch strips
2 Tbsp vegetable oil
2 medium onions, each cut into 8 wedges
1/2 lb fresh mushrooms, rinsed, trimmed, sliced
2 stalks (1/2 C) celery, bias cut into 1/4-inch slices
2 small green peppers, cut into thin lengthwise strips
1 C water chestnuts, drained, sliced
2 Tbsp cornstarch
1/4 C water

Stir-Fried Beef and Potatoes

1 1/2 lb sirloin steak
2 tsp vegetable oil
1 clove garlic, minced
1 tsp vinegar
1/8 tsp salt
1/8 tsp pepper
2 large onions, sliced
1 large tomato, sliced
3 C boiled potatoes, diced

Stir-fried Rice and Vegetables

The ginger gives this Asian dish a wonderful flavor and also boosts its therapeutic properties.

Generous ½ cup brown basmati rice, rinsed and drained
1½ cups 1-2-3 Vegetable Stock
1-inch piece of fresh ginger root, peeled and finely sliced
1 garlic clove, halved
2-inch piece of pared lemon zest
1½ cups shitake mushrooms
2 tablespoons extra virgin olive oil
6 ounces baby carrots, trimmed
8 ounces baby zucchini, halved
About 1½ cups broccoli, broken into florets
6 scallions diagonally sliced
Cardia salt to taste
2 teaspoons toasted sesame oil