Instructions: * BEEF SLIGHTLY FROZEN WILL CUT EASIER
** CUT INTO 2" PIECES DIAGONALLY ACROSS STALK
*** CUT ONION INTO 1/4" THICK SLICES CROSSWISE, SEPARATE INTO RINGS

1. IN A SMALL GLASS MEASURE, MIX CORNSTARCH, SHERRY, SOY SAUCE AND CHILI SAUCE UNTIL WELL BLENDED. SET MIXTURE ASIDE. CUT BEEF INTO 1/4" SLICES ACROSS THE GRAIN. SET ASIDE.

2. IN A WOK OR 12" SKILLET, HEAT 2 TABLESPOONS OF OIL OVER MEDIUM HIGH HEAT.ADD ASPARAGUS, CELERY, ONION AND CARROTS. STIR FRY FOR ABOUT 1 MINUTE. ADD 2 TABLESPOONS WATER; STIR FRY FOR 1 MINUTE, OR UNTIL TENDER CRISP. REMOVE VEGETABLES TO A BOWL, KEEP WARM.

3. IN TH E SAME PAN, HEAT 2 TABLESPOONS OIL OVER MEDIUM HIGH HEAT. ADD GINGER ROOT; STIR FRY FOR 30 SECONDS. ADD BEEF; STIR FRY FOR 2 MINUTES OR UNTIL COOKED THROUGH. STIR CORNSTATCH MIXTURE TO RECOMBINE, ADD TO BEEF MIXTURE AND STIR FRY UNTIL THICKENED. ADD APSARAGUS MIXTURE AND CORN; STIR FRY FOR ABOUT 1 MINUTE OR UNTIL WARMED THROUGH. IF DESIRED SERVE WITH HOT COOKED RICE.

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