ORIENTAL STIR FRY

      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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