Oriental Stir Fry =20

---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer]

Title: Oriental Stir Fry
Categories: oriental
Yield: 6 servings

1 1/2 lb beef roast, lean (or steak)
1/2 lb mushrooms, fresh chopped &
-sliced
2 celery stalks - centers,
-diced (ma
1/4 md green pepper, diced
3 green onions, chopped (or 4)
1/2 lb bean sprouts
1/4 lb snow peas
1 lb fresh green beans
1 sm can bamboo shoots
1 c water chestnuts
1 beef bouillon cube (or 2)
-in 1 cup
1/4 c soy sauce (or more)
1 md carrot, sliced 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 KOOK-NET: =FE THE IMPROV
BBS =FE KOOK-NET Hub =FE (602) 991-4849
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