3 lbs. roast (boned and machine sliced bacon thin across grain) or 2
to 3 lbs. chicken breast, cut in chunks
4 to 6 stalks celery, cut diagonally in 1/2 inch pieces
2 dry onions, sliced lengthwise
1 bunch green onions, cut into 2 inch lengths (include green ends)
2 c. fresh mushrooms, sliced
2 pkg. frozen chopped spinach
1 can sliced bamboo shoots
1 can sliced water chestnuts

SUKIYAKI SAUCE:

Make two of these:

1/2 c. Kikkoman Soy sauce
4 tsp. sugar
1 c. water
1/4 c. white wine

Arrange vegetables and meat on 2 large platters. Cover and store in refrigerator. Place Wok or large electric skillet in center of table and set at 260 degrees. Lightly oil bottom of Wok. Place 3/4 of sauce in Wok. Put in 1/3 of meat and 2/3 of first platter of vegetables. Turn ingredients 5 to 6 minutes. Add remaining ingredients and remaining sauce. Cook until meat is done. Serve over rice. Be sure to put some of liquid over rice also. Serves 8.