1/4 c. peanut oil
1/2 lb. washed fresh sliced mushrooms or 1 (8 oz.) can, drained
1 (10 oz.) bamboo shoots, drained
2 (6 oz.) cans water chestnuts, drained, thinly sliced
1/2 c. chicken broth
1/2 c. soy sauce
3 c. raw spinach leaves, torn into lg. pieces
1 lb. tenderloin-sirloin or tenderized round steak cut into strips
2 med. Spanish onions, sliced
1 green pepper, sliced into thin strips
1 tbsp. brown sugar

1. Pour oil into wok or pan. Preheat, uncovered for for 4 minutes at 375 degrees. Good Tip: Make sure all ingredients are measured before you start.

2. Place meat in hot oil, stir fry for 2 minutes. Remove from pan.

3. Add mushrooms, stir fry 2 minutes; remove.

4. Add celery, stir fry for 2 minutes.

5. Add onions, stir fry 2 minutes.

6. Add bamboo shoots, water chestnuts and chicken broth and stir and cook for 2 minutes.

7. Add green peppers, brown sugar and soy sauce, stir once, cook 2 minutes.

8. Sprinkle spinach leaves over top of all ingredients. Cover and simmer for 2 minutes. Reduce heat to keep warm.