• 3 Tbs. lite soy sauce, plus more for serving
• 1 Tbs. cornstarch
• 1 Tbs. dry sherry or Chinese rice wine (optional)
• 1 tsp. sugar
• 1-1/4 lbs. top sirloin steak, thinly sliced across the grain
• 1 tsp. peanut oil
• 1 tsp. Asian sesame oil
• 2 tsp. fresh ginger, minced
• 1 clove garlic, crushed
• 1 cup scallions, chopped
• 6 ounces mushrooms, sliced
• 6 ounces spinach, washed, tough stems discarded

Combine first 4 ingredients in a jar with a tight-fitting lid. Shake vigorously. Place sliced beef in a mixing bowl. Pour soy sauce mixture over beef and toss to coat. Heat peanut oil and sesame oil in a wok or heavy nonstick skillet over high heat. Stir-fry ginger and garlic 45 seconds. Add meat and marinade and stir-fry 2 minutes or until beef begins to brown. Add scallions and mushrooms and stir-fry 2 minutes or until scallions are softened. Add spinach and stir-fry another 45 seconds. Season with pepper to taste. Serve with additional soy sauce.

Per serving: calories 356, fat 14.1g, 36% calories from fat, cholesterol 126mg, protein 46.4g, carbohydrates 9.9g, fiber 2.7g, sugar 2.0g, sodium 529mg, diet points 8.3.

The recommended wines are: Riesling or Burgundy.

• 1 cup vegetable stock
• 1 cup water
• 1 cup white rice

Bring stock and water to a boil in a saucepan over high heat. Stir in rice and immediately reduce heat to low. Cover and simmer 20 minutes or until rice is tender and liquid is absorbed. Remove from heat and stand 5 minutes, covered. Fluff with a fork before serving.

Per serving: calories 182, fat 0.4g, 2% calories from fat, cholesterol 0mg, protein 3.3g, carbohydrates 39.9g, fiber 1.4g, sugar 0.3g, sodium 71mg, diet points 3.9.

• 4 cups lemon sherbet
• 8 almond cookies, crushed

Place sherbet in individual dessert cups and sprinkle with crushed cookies.

Per serving: calories 377, fat 10.3g, 24% calories from fat, cholesterol 19mg, protein 4.0g, carbohydrates 70.5g, fiber 1.4g, sugar 64.9g, sodium 140mg, diet points 8.6.