Instructions: Thinly slice meat into bite-size pieces. Cook broccoli and carrots in boiling water 2 minutes; drain. Mix cornstarch, salt and sugar, blend in soy sauce and sherry (can use water). Set aside. Add cooking oil to preheated wok over high heat. Stir-fry broccoli, carrots and onion in hot oil for 2 minutes, or until crisp-tender. Remove from wok. (Add more oil, if necessary.) Add half the meat to hot wok; stir-fry 2-3 minutes, or until browned. Remove meat. Stir-fry remaining meat 2-3 minutes. Return all meat to wok. Add peas, water chestnuts and bamboo shoots. Stir soy mixture; stir into wok. Cook and stir until thickened and bubbly. Return broccoli, carrots and onions to wok, cover and cook 1 minute longer. Serve with hot rice.

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