1 1/2 lb. sirloin steak, cut in strips
2 tbsp. oil
1/4 c. sugar
6 tbsp. soy sauce
1/4 c. water or beef stock
1 green pepper, cut in strips
1 c. celery, sliced thin
1 (12 oz.) can bamboo shoots
1 (8 oz.) can mushrooms
1 can water chestnuts, sliced
6 green onions, cut in 1" slices

Heat oil in wok or large skillet. Add meat; brown lightly. Combine sugar, soy sauce and water. Add to meat. Cover. Simmer approximately 40 minutes. Add water if necessary. (Can be prepared ahead of time.)

Add celery, pepper, bamboo shoots, mushrooms and chestnuts. Cover and cook over high heat for only 2 to 3 minutes. Add green onions and cook for 1 minute more. Serve with fried rice or white if preferred.

FRIED RICE:

3 c. cold, cooked rice
6 eggs
1/4 tsp. salt
Salad oil
1/2 lb. cooked, crumbled bacon
1 tbsp. soy sauce

Prepare rice as label directs. Refrigerate rice until well chilled. Beat eggs and salt lightly. In a large skillet over high heat, heat 3 tablespoons salad oil until very hot. Pour in eggs, stirring quickly and constantly. Break up until the eggs are the size of peas and leave the sides of pan. Reduce heat to low.

Push eggs to one side of skillet. In same pan, gently stir cold rice and 2 tablespoons salad oil until rice is well coated. Add bacon and soy sauce; gently stir to mix all ingredients in skillet. Heat mixture through.