---------- 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: THE IMPROV BBS
  KOOK-NET Hub (602) 991-4849   

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