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CATEGORY CUISINE TAG YIELD
Meats, Grains Beef, Wok cooking 3 Servings

INGREDIENTS

1/2 lb Beef Top Round Steak
1/2 t Instant Beef Bouillon
1/4 c Boiling Water
3 T Soy Sauce
1 T Sugar
2 T Cooking Oil
3 c Thin Sliced Bok Choy
1 c Green Onions, bias sliced
One Inch Lengths
1/2 c Bias Sliced Celery
8 oz Fresh Tofu, cubed
1 c Fresh Bean Sprouts Or
8 oz Canned Bean Sprouts, drained
4 oz Bamboo Shoots, drained
1/2 c Thin Sliced Fresh Mushrooms
4 oz Thin Sliced Water Chestnuts

INSTRUCTIONS

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@icanect.net> on Jan 31, 1998

A Message from our Provider:

“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 475
Calories From Fat: 307
Total Fat: 34.6g
Cholesterol: 53.7mg
Sodium: 909.9mg
Potassium: 693.3mg
Carbohydrates: 20.7g
Fiber: 4.2g
Sugar: 11.3g
Protein: 25.4g


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