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1 lb Boneless sirloin steak

2 ts Cornstarch

1 tb Soy sauce

1/2 c Peanut or vegetable oil

2 oz Cellophane noodles, uncooked

6 oz Frozen snow pea pods, thawed

And drained 2 tb Peanut or vegetable oil

2 sl Fresh ginger (1" slices)

1 tb Peanut or vegetable oil

2 Carrots, scraped and cut in

1/8 inch slices

15 oz Baby corn, drained

15 oz Straw mushrooms,drained

1 ts Cornstarch

2 tb Soy sauce

2 tb Rice wine

Partially freeze steak; slice diagonally across grain into thin strips. Combine 2 teaspoons cornstarch and 1 tablespoon soy sauce in a medium bowl, stirring until smooth; stir in steak. Cover and marinate in refrigerator 1-4 hours, stirring occasionally. Pour 1/2 cup oil around top of preheated wok or large

skillet, coating sides; heat at medium-high (375) for 2 minutes. Add noodles, a small amount at a time,

andstir-fry 2-3 seconds or until noodles expand and turn white. Remove noodles, and drain on paper towels; arrange in a ring on a serving platter. Drain excess oil from wok. Add snow peas to wok; stir-fry 2 minutes. Remove from wok, andarrange around edges of noodles. Pour 2 tablespoons oil around top of preheated wok, coating sides; heat for 2 minutes. Add steak and ginger; stir-fry 4-5 minutes or until steak is no longer pink. Remove from wok, and set aside. Pour 1 tablespoon oil around top of preheated wok, coating sides; heat for 2 minutes. Add carrot, corn, and mushrooms; stir-fry 3 minutes. Combine 1 teaspoon cornstarch, 2 tablespoons soy sauce and wine; stir until smooth Add cornstarch mixture to carrot mixture; stir fry 1 minute or until thickened. Add steak mixture; stir-fry until thoroughly heated. Spoon steak mixture into center of platter.