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