Recipe - Oriental Stir-Fry

1 One half pound Beef roast, lean (or steak)
One half pound Mushrooms, fresh chopped &
cut or sliced up
2 Celery stalks centers,
minced (ma
One fourth md Green pepper, minced
3 Green onions, chopped (or 4)
One half pound Bean sprouts
One fourth pound Snow peas
1 pound Fresh green beans
1 small Can bamboo shoots
1 cup Water chestnuts
1 Beef bouillon cube (or 2)
in 1 cup
One fourth cup Soy sauce (or more)
1 md Carrot, cut or sliced up thinly
1 Chow mein noodles
1 Brown rice

Into a large wok, saute beef in oil until browned. Add bouillon. Add
everything else except noodles and rice. Add some soy sauce. Stir well
often, keeping vegetables moving from bottom to top to sides. Keep covered
in between stirring. Cook the rice according to package directions. Serve
when vegetables are tender and still crispy. Do NOT overcook! Vegetables
should retain original colors and be crisp. Heap the meat and vegetable
mixture over rice or noodles or both. Top with soy sauce.

Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
Recipes from the Kitchen of Joyce & Clem Kohl KOOKNET: =FE THE IMPROV BBS
=FE KOOKNET Hub =FE (602) 9914849

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini