1 tsp. instant beef bouillon
1/2 c. hot water
1/3 c. soy sauce
2 tbsp. sugar
1 lb. beef tenderloin or boneless sirloin 1 inch thick
2 tbsp. vegetable oil
3 stalks celery, cut diagonally into 1/4 inch slices
2 med. carrots, cut diagonally itno 1/8 inch slices
1 bunch green onions (about 8) cut diagonally into 2 inch pieces
8 oz. mushrooms, thinly sliced (about 4 cups)
1 can (8 1/2 oz.) bamboo shoots, drained
4 oz. spinach, stems, removed (4 cups)
Hot cooked rice

Dissolve bouillon (dry) in hot water; stir in soy sauce and sugar; reserve. Cut beef into 1/8 inch slices. Heat vegetable oil in 12 inch skillet until hot. Place half each of the celery, carrots, green onions, mushrooms and bamboo shoots in separate areas in skillet. Pour half of reserved soy sauce mixture into skillet.

Simmer uncovered until vegetables are crisp tender, turning vegetables carefully, 8 to 10 minutes. Push vegetables to side of skillet; add half each of the beef and spinach. Cook beef to desired doneness, about 3 minutes. Repeat with remaining vegetables and beef. Serve from skillet with rice and additional soy sauce.

1 large whole chicken breast (1 lb.), boned and skinned, can be substituted for the beef. 4 servings.