1 1/2 lbs. lean steak
1 can water chestnuts
1 can bean sprouts
1 can bamboo shoots
1 sm. can mushrooms
2 to 3 lg. carrots
2 to 3 stalks celery
1 lg. onion
1/4 head cabbage
1/2 box snow pea pod
1/2 fresh green pepper
Peanut oil
Minced garlic
Salt & pepper
Soy sauce
Cube of beef bouillon
Thicken flour

1. Slice beef into thin strips, 1 to 2 inches long.

2. Slice water chestnuts in thin wafer.

3. Slice carrots into thin stick, 1 to 2 inches long.

4. Dice celery, onion and pepper.

5. Slice cabbage into thin leaves.

6. Combine all vegetables together. Cook meat in peanut oil and garlic (use wok for best result). Cook vegetables in peanut oil (use small amounts of oil for vegetables and meat). Season with - in saucepan:

1 c. water
1 bouillon cube
3 tsp. (or more) soy sauce
3 tsp. (or more) flour

Cook to a sauce. Once meat and vegetables are cooked (separately), combine all in wok and pour sauce over. Bring to a boil. Cut back to simmer for 10 minutes or less, to suit taste. Serve over rice or noodles.