Yield: 3 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Beef Top Round Steak |
| ½ teaspoon | Instant Beef Bouillon |
| ¼ cup | Boiling Water |
| 3 tablespoons | Soy Sauce |
| 1 tablespoon | Sugar |
| 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