Peppered Beef and Vegetables

I love the pepperyness of this dish; relatively healthy and good.

4 oz. whole wheat spaghetti
1/2 c. water
1/4 c. soy sauce
2 tsp. corn starch
1/2 tsp. ground black pepper
1/8 tsp. cayenne pepper
1 clove garlic, minced
1 c. fresh or frozen pea pods, halved crosswise
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
8 oz. fresh mushrooms, sliced
canola oil
1 lb. lean boneless beef, cut into thin bite-size strips

1. Cook spaghetti according to package directions, drain, keep warm.
2. For sauce, in small bowl stir together water, soy sauce, cornstarch, ground black pepper, and cayenne pepper. Set aside.
3. Add small amount of canola oil to large skillet. Heat to med-high. Add garlic and saute for 30 sec. Add pea pods and green and red bell peppers, saute a few minutes. Add mushrooms, saute until vegetables are tender. Remove vegetables from pan.
4. Add 1 tbsp. canola oil to pan. Stir-fry beef until done. Push beef to sides, stir sauce and pour into center. Cook until thickened and bubbly. Return vegetables to pan, stir and cook until heated through. Toss with spaghetti, let warm a minute.