Stir-Fry

• 1 to 1 1/2 lb. beef or chicken
• 3/4 lb. broccoli
• 2 medium carrots
• 1 c. bamboo shoots
• 1 c. water chestnuts
• soy sauce
• rice
• snow peas
• 3 bouillon cubes
• 3 c. hot water
• cornstarch

1. Put crushed bouillon cubes in medium saucepan.
2. Add hot water and let stand until dissolved.
3. Slice meat into thin strips.
4. Mix in bowl with soy sauce.
5. Let stand 5 minutes.
6. Divide meat and cook half at a time over medium heat until well browned.
7. Remove meat and add juices of first half to bouillon mixture.
8. (If meat is still firm, reduce heat and cover until tender.)
9. Let juices from second half of meat remain.
10. Add vegetables and more soy sauce to keep from sticking.
11. Quick fry on high.
12. Remove meat while still firm and bring to a boil.
13. Thicken with cornstarch.

beef, broccoli, carrots, bamboo shoots, water chestnuts, soy sauce, rice, snow peas, bouillon cubes, water, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=478203 (may not work)