Beef teriyaki stir-fry

1. In 2-quart saucepan, prepare rice as label directs.
2. Meanwhile, with flat side of knife, crush garlic clove.
3. Mincei gingerroot.
4. Cut green onion into 1 inch long pieces.
5. Thinly slice carrots.
6. Remove tough strings from each chinese pea pod; cut each lengthwise in half.
7. Thinly slice red pepper.
8. Cut beef into paper-thin slices, about 3" by 1". In 10 inch skillet over medium-high heat, in hot salad oil, cook garlic until golden; discard garlic.
9. Add ginger and green onions are golden, stirring occasionally.
10. Add carrots; cook 3 minutes, stirring occasionally.
11. Add chinese pea pods and red pepper strips; cook, stirring occasionally, until vegetables are tender-crisp.
12. In cup, stir together teriyaki sauce and cornstarch.
13. Add teriyaki mixture and ¾ cup water to vegetables in skillet.
14. Over high heat, heat to boiling.
15. Reducei heat to low; simmer 1 minute or until sauce is thickened slightly.
16. Add beef slices and water chestnuts; heat through.
17. Serve beef mixture over rice.
18. Makes 4 main-dish servings.