1/4 c. peanut or vegetable oil
1 lb. tenderloin, sirloin or tenderized round steak; cut into diagonal strips 1/4 x 2 inches
1/2 lb. washed fresh sliced mushrooms (about 4 c.) or
1 (8 oz.) can sliced mushrooms, 1/2 inch strips
2 med.-sized Spanish onions, sliced diagonally
1/2 head Chinese or celery cabbage, cut into 1/2 inch diagonal slices (about 4 c.)
1 (10 to 12 oz.) can bamboo shoots, drained (about 1 1/2 c.)
2 (6 oz.) cans water chestnuts, drained & thinly sliced (about 1 1/2 c.)
1 tsp. monosodium glutamate
1/2 c. chicken broth or
1 chicken bouillon cube dissolved in 1/2 c. hot water
1 green pepper, sliced into thin strips
1 tbsp. brown sugar
1 tsp. salt
1/2 c. soy sauce
3 c. raw spinach leaves, torn in large pieces (about 5 oz.)

1. Pour oil into wok. Preheat, uncovered, for 4 minutes at 375 degrees. (Make sure all foods are sliced and measured before starting and arranged on large platter.)

2. Place meat in hot oil and stir-fry for 2 minutes. Push up the side.

3. Add mushrooms and stir-fry for 2 minutes. Push up the side.

4. Add celery and stir-fry 2 minutes. Push up the side.

5. Add onions and stir-fry 2 minutes. Push up the side.

6. Add cabbage and stir-fry 2 minutes. Push up the side.

7. Add bamboo shoots, water chestnuts, monosodium glutamate and chicken broth. Stir once and cook for 2 minutes. Push up the side.

8. Add green pepper, brown sugar, salt and soy sauce. Stir once and cook for 30 seconds. Do not push up the side.

9. Sprinkle spinach over top of all ingredients in wok, cover and simmer for 2 minutes. Reduce heat to "warm" for serving. Gently stir all ingredients together and serve immediately with hot steamed rice, browned rice or chow mein noodles and soy sauce. Makes 6 to 8 servings.

HINTS:

1. Be careful not to overcook meat or vegetables.

2. Meat is easier to slice if partially frozen or placed in freezer about 1 hour before slicing.

3. Sliced chicken or fish may be substituted for beef.

4. Cut mushrooms through stem and crown into little "T" shapes.

5. Do not substitute beef broth for chicken broth.

6. Watercress, sliced in 1-inch lengths, may be substituted for spinach.

7. To serve Japanese style -- Place one beaten egg in each individual serving bowl. Then each guest dips the cooked meat and vegetables into the egg with chopsticks with each bite eaten.