Vegetable Chac' O Yuk

• 2 Tbsp. cooking oil
• 1/2 lb. boneless meat, cut in thin strips (cooked or raw)
• 1/4 c. soy sauce
• 1 tsp. sugar
• 4 stalks celery, sliced diagonally
• 1 bell pepper, cut in bite size squares
• 1 c. sliced cauliflowers (optional)
• 1 (5 oz.) can bamboo shoots, sliced (optional)
• 1 onion, cut in large slices
• 1 c. mushroom slices
• 1 c. bean sprouts (optional)
• 2 Tbsp. broth
• 1 Tbsp. cornstarch
• 1/4 c. broth

1. Heat oil in frying pan or Chinese wok on high for about 2 minutes.
2. Brown meat quickly (if meat is already cooked, add after vegetables).
3. When no longer pink, add soy sauce, sugar, celery, pepper, cauliflowerets, bamboo shoots and onion.
4. Cook 1 minute. Add mushrooms, bean sprouts and 2 tablespoons of broth.
5. Cook 1 minute.
6. Mix cornstarch with 1/4 cup broth; stir into vegetables. Cook 1 to 2 minutes longer, or until slightly thickened.
7. Serve over rice.
8. Serves 4 to 6.

cooking oil, boneless meat, soy sauce, sugar, stalks celery, bell pepper, cauliflowers, bamboo shoots, onion, mushroom slices, bean sprouts, broth, cornstarch, broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=705882 (may not work)