Yield: 3 Servings
|½ pounds||Beef Top Round Steak|
|½ teaspoon||Instant Beef Bouillon|
|¼ cup||Boiling Water|
|3 tablespoons||Soy Sauce|
|2 tablespoons||Cooking Oil|
|3 cups||Thin Sliced Bok Choy|
|1 cup||Green Onions; bias sliced One Inch Lengths|
|½ cup||Bias Sliced Celery|
|8 ounces||Fresh Tofu; cubed|
|1 cup||Fresh Bean Sprouts Or|
|8 ounces||Canned Bean Sprouts; drained|
|4 ounces||Bamboo Shoots; drained|
|½ cup||Thin Sliced Fresh Mushrooms|
|4 ounces||Thin Sliced Water Chestnuts|
Partially freeze beef. Slice beef very thinly across the grain into bite size strips. Dissolve beef bouillon granules in boiling water; add soy sauce and sugar.
Add cooking oil; preheat wok over high heat. Add bok choy, green onions, and celery; stir fry 2 minutes. Remove from wok.
Add tofu, bean sprouts, bamboo shoots, mushrooms and water chestnuts; stir fry 1 minute. Remove.
Add more oil if necessary, and add beef to HOT wok; stir fry 2 minutes or until meat is just browned. Stir beef bouillon mixture and stir into beef.
Cook and stir until bubbly. Stir in vegetables. Cover and cook for 1 minute or until just heated through. Serve at once. Makes 2 or 3 servings.
Source: Better Homes And Gardens Best Wok Recipes Compliments Of West Bend ypos by Dorothy Flatman 1996
Posted to MC-Recipe Digest V1 #1068 by "Bill Spalding" <billspa@...> on Jan 31, 1998