1 oz. dried mushrooms
Boiling water
1 lb. beef tenderloin
1 sm. yellow onions
1 green pepper
1 red pepper
2 tbsp. vegetable oil
1 clove garlic, crushed
1/4 tsp. five spice powder
1/4 c. water
1 tbsp. soy sauce
1 tsp. cornstarch
1 tsp. beef bouillon
1 tsp. sesame oil

Place mushrooms in a bowl and cover with boiling water. Let stand 30 minutes. Drain and squeeze dry. Remove and discard stems and slice caps into thin strips. Cut meat into thin slices. Cut onion into wedges. Remove seeds from peppers and cut into thin slices.

Heat vegetable oil in wok over high heat. Add garlic and five spice powder. Stir fry 15 seconds. Add meat. Stir fry until meat is brown, about 5 minutes. Add onions. Stir fry 2 minutes. Add mushrooms and peppers. Stir fry until peppers are crisp tender, about 2 minutes. Combine remaining ingredients. Pour mixture over meat and vegetables in wok. Cook and stir until liquid boils and thickens. Serve with rice. Makes 4 servings.