---------- Recipe via Meal-Master (tm) v8.02
  
       Title: VEGETABLE BEEF WITH RICE CAKES
  Categories: Chinese, Beef
       Yield: 4 servings
  
       8 oz Frozen rice cake rolls
     1/2 lb Beef steak,cut 1/2 thick
       2 tb Soy sauce
       2 tb Dry sherry
       2    Green onions,sliced
     1/2 ts Grated gingerroot
       3 tb Cooking oil
       1    Bunch bok choy, sliced
            (about 4 cups)
       1 cn (15 oz) straw mushrooms,
            Drained
       1 cn (8 oz) bamboo shoots,
            Drained
       2    Green onions, sliced
       2 tb Fresh or frozen snipped
            Chives
            Chicken broth
  
   Thaw rice cake rolls in refrigerator overnight.Let
   stand at room temperature for 2 hours before
   cooking.Partially freeze beef.Bias-slice beef across
   the grain into thin bite-size strips.Place beef in a
   plastic bag set in a deep bowl.Combine soy
   sauce,sherry,2 green onions and gingerroot.Pour over
   beef.Close bag.Marinate in the refrigerator for 1 to 2
   hours,turning bag occasionally to distribute
   marinade.Drain well,reserving marinade. Bias-slice
   rice cake rolls into 1/4 slices.Heat 2 tbsp. of the
   oil in wok.Add bok choy,mushrooms,bamboo shoots,2
   green onions and chives. Stir-fry 3 minutes or until
   bok choy is crisp-tender.Remove vegetables and juices
   from wok.Heat remaining oil in wok.Add beef.Stir-fry 3
   minutes or until no longer pink.Remove from wok. Add
   1/4 cup chicken broth and reserved marinade to wok.Add
   sliced rice cake rolls.Stir constantly for 2 to 3
   minutes or until rice cake slices soften,add more
   chicken broth as necessary to prevent rice cake slices
   from sticking together.Return beef and vegetables to
   wok.Heat through.Serve immediately.Makes 4 servings.
  
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