Oriental stir-fry
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Beef roast, lean (or steak) |
| ½ | pounds | Mushrooms, fresh chopped & sliced |
| 2 | Celery stalks - centers, diced (ma | |
| ¼ | medium | Green pepper, diced |
| 3 | Green onions, chopped (or 4) | |
| ½ | pounds | Bean sprouts |
| ¼ | pounds | Snow peas |
| 1 | pounds | Fresh green beans |
| 1 | small | Can bamboo shoots |
| 1 | cup | Water chestnuts |
| 1 | Beef bouillon cube (or 2) in 1 cup | |
| ¼ | cup | Soy sauce (or more) |
| 1 | medium | Carrot, sliced thinly |
| 1 | Chow mein noodles | |
| 1 | Brown rice | |
Directions
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 KOOK-NET: =FE THE IMPROV BBS =FE KOOK-NET Hub =FE (602) 991-4849 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini