Combine picante sauce, water, soy sauce, cornstarch and ginger in small bowl; set aside. In large skillet or wok over high heat, heat 2 tablespoons of the oil until hot but not smoking. Add meat and stir-fry 1 to 2 minutes; remove with slotted spool set aside. Drain skillet, if necessary. Heat remaining tablespoon oil in skillet. Add peppers, mushrooms, onions, and garlic to skillet; stir-fry 3 minutes. Return meat to skillet. Stir picante sauce mixture and pour into skillet. Cook and stir about 1 minute or until sauce thickens. Serve over rice with additional picante sauce. Makes 4 servings. NEIGHBORHOOD SHOPPING 9/18/96 Typos by Bobbie Beers Posted to MM-Recipes Digest V4 #033 by BobbieB1@aol.com on Jan 31, 1997.