Beef and Bean Sprout Stir Fry

1 egg white, sight beaten
5 tsp. soy sauce
3 tsp. cornstarch
1/8 tsp. ginger
1/8 tsp. garlic powder
1/8 tsp. salt
Dash white pepper
1 lb. boneless beef sirloin, cut into thin strips
½ cup cold water
½ tsp. instant chicken bouillon
4 tbsp. oil
1 cup sliced mushrooms
½ cup green onion slices
1 14oz. can bean sprouts, drained
½ cup sliced water chestnuts

Blend egg white, 2 tsp. soy sauce, 1 tsp. cornstarch, ginger, garlic, salt and
pepper in medium bowl. Add beef. Stir to coat. Cover; refrigerate 30 minutes.

Combine cold water, reaming soy sauce, remaining cornstarch and bouillon in
small bowl. Mix well. Set aside.

Heat 2 tbsp. oil in large skillet. Add beef mixture. Stir fry over medium-high
heat until beef is browned. Remove mixture form skillet; set aside.
Heat remaining oil in large skillet. Add mushroom and onion. Stir fry over
medium-high heat 1 minute. Add bean sprouts and water chestnuts. Stir–fry
1 minute. Add cornstarch mixture and beef. Cook until thickened and bubbly.

Serve rice and additional soy sauce, if desired.

Makes 4 to 6 servings