1 tablespoon butter
1/2 pound large raw mushrooms, sliced lengthwise
1/2 pound fresh spinach, parboiled and drained
2 bunches fresh scallions, cut in 2-inch pieces
1/2 cup (2) bamboo shoots, diagonally sliced
1/2 pound soybean curd, cut in 1-inch squares
1 teaspoon sugar
1/4 cup water
1/4 cup soy sauce
1 pound boneless rib roast, cut in very thin slices

Melt butter in large skillet over moderate heat. Add vegetables and sauté about 3 minutes, stirring constantly. Add sugar, water and soy sauce.

Push vegetables to one side of skillet and add beef. Cook, stirring and turning, so that beef browns on all sides (about 1 minute). Mix the beef with the vegetables and cook until vegetables are tender (about 3 minutes). Serve with rice.

Makes 4-6 servings.

Submitted by: Andrea Cunningham