1/4 c. soy sauce
1/4 c. dry sherry
1 tbsp. cornstarch
1 tsp. white vinegar
1 tsp. sugar
3 tbsp. peanut or vegetable oil
3/4 lb. flank steak, thinly sliced diagonally
2 sq. (8 oz.) firm bean curd (tofu), cubed
1/2 lb. mushrooms, sliced
1/4 lb. snow peas
3 green onions, cut into 1 1/2 inch slices
1 can (8 oz.) sliced bamboo shoots, drained

1. Combine soy sauce, sherry, cornstarch, vinegar and sugar in small bowl. Mix well. Reserve.

2. Heat oil in wok or large skillet. Add beef; stir fry 3 minutes. Add bean curd, spinach, mushrooms, snow peas, green onions and bamboo shoots; stir fry 30 seconds or until spinach wilts. Stir sauce into wok; cook 1 minute. Serves 6.