Makes 6 servings

• 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 11/2-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

Prepare marinade by mixing together wine, soy sauce, sugar, and ginger. Marinate meat in mixture while preparing vegetables. Heat 1 tablespoon oil in large skillet or wok. Stir-fry onions and mushrooms for 3 minutes over medium-high heat. Add celery and cook for 1 minute. Add remaining vegetables and cook for 2 minutes or until green pepper is tender but crisp. Transfer vegetables to warm bowl. Add remaining 1 tablespoon oil to skillet. Stir-fry meat in oil for about 2 minutes, or until meat loses its pink color. Blend cornstarch and water. Stir into meat. Cook and stir until thickened. Then return vegetables to skillet. Stir gently and serve.

Serving size: 6 oz

Each serving provides:

• Calories: 200
• Total fat: 9 g
• Saturated fat: 2 g
• Cholesterol: 40 mg
• Sodium: 201 mg
• Total fiber: 3 g
• Protein: 17 g
• Carbohydrates: 12 g
• Potassium: 552 mg