1 lb. lean ground beef
2 tbsp. oil
1/2 chopped onion
1/2 c. diagonally sliced celery
2 carrots, cut in paper thin with vegetable peeler
1/4 lb. fresh green beans
1 sm. parsnip, peeled, thinly sliced
4 lg. fresh mushrooms, sliced
1/2 c. chicken broth
1 tbsp. honey
1/4 c. soy sauce
1 tbsp. cornstarch dissolved in 2 tbsp. cold water
1 (10 oz.) pkg. fresh spinach, washed
3 c. cooked hot rice
Chopped dry roasted peanuts

Break beef into chunks and brown well. Remove and set aside. Pour oil into wok. Add onion, celery, carrot, green beans, parsnips and mushrooms. Stir-fry for 2 minutes. Pour in broth and reduce heat. Cover and steam 2 to 3 minutes. Stir occasionally. Stir in honey, soy sauce and dissolved cornstarch. Return meat to wok, top with spinach. Cover and steam for one minute. Uncover and stir. Serve over hot rice. Top with chopped peanuts.