Page 198 in the April 2006 Cooking Light.  We pretty much followed the recipe exactly.  Had slightly more flank steak to work with, slightly less peas and probably more carrot.  The only thing we added was some minced garlic.  We had regular white rice with it also, as opposed to brown.  And off-dry or slightly sweet wine would go well.  We had Mattie’s Perch White Shiraz.

It’s more or less a typical stir-fry, except you construct your own sauce, which has a hoisin base.