1 1/3 cups uncooked regular long grain white rice	2 2/3 cups water	1/3 cup teriyaki sauce
2 tbsp. dry sherry	2 tsp. cornstarch	1 tsp. grated gingerroot
1 tbsp. oil	� lb. boneless beef top sirloin steak, cut into thin strips	6 to 7 oz. fresh shiitake mushrooms
2 cups Green Giant Select Frozen Sugar Snap Peas	4 oz. (1 cup) fresh bean sprouts

1. Cook rice in water as directed on package.
2. Meanwhile, in small bowl, combine teriyaki sauce, sherry, cornstarch and gingerroot; blend well. Set aside.
3. Heat oil in large skillet or wok over medium-high heat until hot. Add beef strips; cook and stir 3 to 4 minutes or until beef is brown and of desired doneness. Remove beef from skillet; cover to keep warm.
4. In same skillet, combine mushrooms and sugar snap peas. Cover; cook over medium-high heat for 4 to 5 minutes or until peas are crisp-tender, stirring once or twice.
5. Stir cornstarch mixture until smooth. Add cornstarch mixture, beef and sprouts to skillet; cook and stir until sauce is bubbly and thickened. Serve over rice.

Ingredient info:
The mild smokey flavor and hearty texture of shiitake mushrooms make them a favorite for stir-fries. Also called Chinese black mushrooms, forest mushrooms and golden oak mushrooms, shiitake mushrooms come from Japan and Korea.

Ingredient substitution:
Dried black mushrooms can be used in place of the fresh shiitake mushrooms. Soak the dry mushrooms as directed on the package.

Kitchen tip:
To easily cut steak into thin slices, first freeze it for about 30 minutes or until it is icy. Use a sharp knife to cut the steak across the grain into thin slices.

Serving size: � recipe
Calories: 420
Calories from fat: 70
Dietary exchanges: 3� starch, � fruit, 1 vegetable 1� lean meat OR 4 carbohydrate, 1 vegetable 1� lean meat