Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c RAW BEEF,FINELY SLICED 2 tb VEGETABLE OIL OIL FOR
1 1/2 c BAMBOO SHOOTS,SLICED -DEEP FRYING
1/2 ts SUGAR 1 ts SALT
1/2 c CHINESE DRIED MUSHROOMS 1/2 c CHICKEN STOCK
-(PRESOAKED),FINELY SLICED 1/2 ts MSG(OPTIONAL)
1 c CELERY,FINELY SLICED 1/2 ts SOY SAUCE
1/3 c DRIED ONION,FINELY SLICED 2 ts CORNSTARCH AND WATER
1 1/2 c RICE STICKS(MAI FUN) -MADE INTO A PASTE

In deep-fat fryer, heat oil to 350. Add rice sticks, cook until light
crisp. Put 2 tbs. vegetable oil into preheated wok or skillet,use
high heat to bring oil to a sizzle. Add beef toss turn rapidly
for 1-2 min. Remove from pan when half-cooked. Into same utensil add
salt all sliced ingredients. Bring to med.- high heat toss turn
all ingredients for 2 min. Add chicken stock combined w/ MSG. Cover
cook over medium heat 3 min. Add soy sauce, sugar the half-cooked
beef. Increase to high heat, continue to toss-cook. When all
ingredients are thoroughly blended, immediately add cornstarch/water
paste. Toss-cook just until sauce thickens, about 1 min. no longer.
Place on serving dish top w/ crisp rice sticks. Temperature(s): HOT
Effort: AVERAGE Time: 00:15 Source: KAN'S Comments: GRAND ST., SAN
FRANCISCO Comments: WINE: WAN FU WHITE

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