1 lb. beef (flank, rump, sirloin), sliced 1/8 by 2 or 3 inch strips against the grain
2 c. Chinese chard (bok choy), mustard greens or Chinese cabbage (napa), cut in 1 1/2 inch sq.
1 sm. onion, halved & cut in 1 1/2 inch sq.
1 clove garlic, minced
A few gratings fresh ginger
2 tbsp. oil for frying

GRAVY (A):

1/2 tbsp. honey
1 tbsp. sherry wine
1 tbsp. soy sauce
1 tbsp. soy beans with chili condiment (or if unavailable substitute 5 or 6 drops Tabasco sauce)
1/2 c. water
1/2 tbsp. cornstarch
Dash MSG (opt.)
Dash 5-spices (opt.)
Dash salt

1. Mix ingredients A in small bowl. Set aside.

2. Heat wok on high heat. Add 1 tablespoon oil. Slosh around. Add vegetables and stir-fry until half done about 2 minutes. Remove to platter.

3. Clean wok. Reheat over high heat. Add 1 tablespoon oil. Slosh around. Add beef, garlic and ginger. Toss-fry about 3 minutes and when meat is pinkish add gravy ingredients. Stir-fry another minute or so until thickened. Add precooked vegetables. Toss-fry another minute to blend and heat thoroughly. Serves 4.