3-4 lbs. fresh broccoli - approximately 2 heads
1/2 to 3/4 c. vegetable oil
2 sweet red peppers, cut in narrow strips
4 c. sliced fresh mushrooms
1/2 c. white vinegar
1/2 tsp. salt
2 1/2 dried hot red peppers, crushed or 1 tsp. red pepper flakes
2 lbs. rare roast beef - julienne cuts
1 (8 oz.) can water chestnuts, drained and sliced
1 (8 oz.) can bamboo shoots, drained

Wash broccoli. Cut off florets, reserve tender parts of stalks. Cut stalks into 3/8 inch thick slices. In wok or large skillet, heat oil. Add broccoli stalks pieces, stir fry one minute. Add broccoli florets, and stir fry for 3 minutes or until tender, crisp. Transfer broccoli to large bowl.

Stir fry red pepper strips for 1 or 2 minutes. Add to broccoli. Stir fry mushrooms until tender crisp. Add to broccoli. Combine vinegar, soy sauce, salt and crushed hot red peppers. Pour over broccoli mixture, toss well. Add beef, water chestnuts and bamboo shoots, toss. Chill 2-3 hours. Yields: 12 servings.