Ginger Beef Stuffed Potato

1 lb boneless sirloin or flank steak

2 tsp cornstarch

Salt and popper to taste

3 tbs vegetable oil, divided

1 tbs minced fresh ginger root

1 cup each thinly sliced carrots and snow pea pods*

1/2 cup each dry white wine and water

2 tbs oyster sauce or soy sauce

2 green onions, diagonally sliced.

Four 8 oz russet potatoes, baked

Slice beef cross-grain into 2x1/2x1/8 inch strips. Combine cornstarch, salt and pepper toss with beef to coat. Heat oil in hot skillet or wok; add beef, and ginger and stir-fry until cooked to desired degree of doneness. Remove beef with slotted spoon; set aside. Add remaining oil if desired. Stir-fry carrots and snow pea pods 1 to 2 minutes add wine and water and cook until tender. Return beef to vegetable mixture. Stir in oyster sauce and green onions. Split top of potato and gently squeeze from bottom to fluff. Spoon beef mixture over top.

Makes 4 servings

*French-cut green beans can be substituted.

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Cajun Country -- New Iberia, Louisiana