1 lb. ground beef
4 lg. mushrooms, trimmed and sliced
3 tbsp. oil, divided
1/2 c. chicken broth
1/2 c. chopped onion
1 tbsp. honey
1/2 c. diagonally sliced celery
1/4 c. soy sauce
Chopped dry roasted peanuts, if desired
1 med. carrot, peeled and cut in thin strips
1 tbsp. cornstarch, dissolved in 2 tbsp. water
1/4 lb. fresh green beans, trimmed and sliced lengthwise
1 pkg. fresh spinach, washed and steamed
3 c. hot cooked rice
1 sm. white turnip, peeled and thinly sliced through stems

Shape beef into a large patty, heat 1 tablespoon oil in wok over high heat. Add patty and brown 2 to 2 1/2 minutes on each side. Break up and stir fry for 30 seconds. Remove and set aside. Pour remaining 2 tablespoons oil in wok. When sizzling add all vegetables except spinach. Stir fry 2 minutes. Pour in broth and reduce heat.

Cover and steam 2-3 minutes, stir occasionally. Stir in honey, soy sauce, and dissolved cornstarch. Return meat to wok. Place spinach on top of meat and vegetables. Cover and steam 1 minute. Stir into sauce. Serve over hot cooked rice. If desired, sprinkle each serving with chopped peanuts. 4-6 servings.