| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Beef, Wok cooking | 3 | Servings | |
INGREDIENTS
| 1/2 | lb | Beef Top Round Steak |
| 1/2 | ts | Instant Beef Bouillon |
| 1/4 | c | Boiling Water |
| 3 | tb | Soy Sauce |
| 1 | tb | Sugar |
| 2 | tb | 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
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