| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Improv, Kohl, Main dish |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Beef roast, lean (or steak) |
| 1/2 |
lb |
Mushrooms, fresh chopped & sliced |
| 2 |
|
Celery stalks – centers, diced (may need 3) |
| 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 boullion cube (or 2) in 1 cup hot water |
| 1/4 |
c |
Soy sauce (or more) |
| 1 |
md |
Carrot, sliced thinly |
|
|
Chow mein noodles |
|
|
Brown rice |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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