2 lb. beef, sliced thinly
2 tbsp. cornstarch
4 tbsp. soy sauce
4 tbsp. cooking sherry
2 tbsp. sugar
2 tsp. salt
2 c. broccoli, cut in sm. pieces
2 lg. carrots, sliced
1 onion, cut into sm. wedges
1 c. water chestnuts, cut thin
1 c. bamboo shoots, cut thin
Cooking corn oil
Rice

Heat 2 tablespoons corn oil in wok. Stir fry broccoli, carrots, and onions 3 minutes. Remove. Add 2 tablespoons corn oil to wok, heat until smoking. Add half the meat, stirring until done. Remove. Do other half. Put cornstarch, cooking sherry, soy sauce, salt, and sugar in small bowl. Mix. Pour into wok. Heat until bubbly. Add all ingredients, stir well. Put dome over wok and cook 2 more minutes. Serve over rice.