Heat 1 Tbsp oil in large skillet or wok. Stir-fry onions and mushrooms 3 minutes over medium-high heat. Add celery and cook 1 more minute. Add remaining vegetables and cook 2 minutes or until green pepper is tender crisp. Transfer vegetables to warm bowl.

Add remaining 1 Tbsp oil to skillet. Stir-fry meat in oil about 2 minutes or until meat loses its pink color.

Blend cornstarch and water. Stir into meat. Cook and stir until thickened. Add vegies.

To Freeze: Freeze in freezer safe container.

To Reheat: Reheat in microwave or warm in a wok.