2 c. (approximately) oil
28 oz. flank steak cut on diagonal in 1 1/2 inch strips
2 c. leeks, coarsely chopped
1 ca. bamboo shoots
30-40 (2-inch) carrot slices or sweet red pepper slices
1 oz. garlic, finely chopped
1 oz. ginger, chopped
1 oz. sesame oil

SAUCE:

1 tbsp. cooking sherry
4 tsp. sugar
4 tbsp. soy sauce
1 c. chicken broth
Rice for 4

Pour cooking oil in hot skillet or wok (350 degrees). Quickly mix meat with vegetables and saute together approximately 1 minute. Remove meat and vegetables. Remove oil, leaving small amount to coat pan.

Add garlic and ginger together with meat, vegetables, and prepared sauce. Cook until heated through, adding sesame oil until all ingredients are mixed. Serve over rice. Serves 4.