ORIENTAL STRIPS STIR FRY

1 TBSP. OLIVE OIL
1 LB. ROUND STEAK, CUT INTO 1/4 INCH THICK STRIPS
½ TSP. GINGER
1 CLOVE GARLIC, MINCED
1 TBSP. SOY SAUCE
1/4 CUP WATER
1 CUP CABBAGE, SHREDDED
½ CUP CARROTS, SLICED THIN
½ CUP CELERY, SLICED1 SMALL ONION, CHOPPED IN LARGE PIECES
½ CUP MUSHROOMS, SLICED
1 PKG. RAMEN NOODLES, BEEF FLAVOR
1 CAN WATER CHESTNUTS, DRAINED
3-4 CUPS COOKED RICE
1 TOMATO, CUT IN WEDGES

OIL RAMEN NOODLES IN 3 CUPS WATER FOR 3 MINUTES. DRAIN. TOSS NOODLES WITH SEASONING PACKET. SET ASIDE. SAUTE MEAT, GINGER, AND GARLIC IN HOT OIL UNTIL BROWNED. ADD WATER AND SOY SAUCE. SIMMER COVERED, UNTIL MEAT IS TENDER, ABOUT 15 MINUTES. ADD CABBAGE, CARROTS, CELERY, AND ONION. STIR FRY FOR 5 MINUTES. ADD MUSHROOMS; STIR FRY 3 MINUTES LONGER. ADD RAMEN NOODLES AND WATER CHESTNUTS. STIR FRY 2 MINUTES LONGER.

SERVE WITH RICE. GARNISH WITH TOMATO WEDGES.

ONE POUND CHICKEN BREAST MAY BE SUBSTITUTED FOR THE STEAK. USE CHICKEN FLAVORED RAMEN NOODLES.