2 tablespoons vegetable oil
1 pound tenderloin, sirloin, or tenderized round steak, thinly sliced
½ pound fresh mushrooms, sliced
1 cup sliced celery
1 medium onion, thinly sliced and separated into rings
1 - 8 ounce can sliced water chestnuts, drained
½ cup chicken broth or bouillon
1 green pepper, sliced into thin strips
1 teaspoon brown sugar
½ teaspoon salt
¼ cup soy sauce
2 cups raw spinach leaves, torn in large pieces
1. Preheat oil in Wok to 375°F/190.5°C. Add half the meat and stir-fry until done (about 1 ½ minutes). Push up side of Wok. Repeat frying remaining meat. Push up side.
2. Add mushrooms and stir-fry 1 minute. Push up side. Add celery and onion, stir-fry 1-½ minutes. Push up side. Add water chestnuts and chicken broth. Stir once and cook for 1 minute. Push up side. Add green pepper, brown sugar, salt and soy sauce. Stir once and cook for 30 seconds. DO NOT push up side.
3. Sprinkle spinach over top of all ingredients in Wok. Cover and simmer for 1 minute. Reduce heat to warm for serving. Gently stir ingredients together and serve over steamed rice or chow mein noodles.
- West Bend Admin