Cooking Method:

1. In a heavy-iron pan,heat cooking oil over medium-high heat.
2. Add onions,celery,spinach,scallions,mushrooms and bamboo shoots.
3. Place meat over vegetables.Add remaining ingredients.
4. Simmer uncovered over medium-low heat until beef is tender and vegetables are cooked but still crisp.Stir 2-3 times during the cooking.
5. Serve with boiled rice.

Ingredients:

• 2 pounds (960 g) beef tenderloin,sliced
• 1/2 pound (240 g) bean curd,broiled for 1-2 minutes and cut into 2-inches (5 cm) lengths
• 10 scallions,cut diagonally into 2-inches (5 cm) lengths
• 1/2 pound (240 g) Savoy cabbage,cut into 3-inches (7.5 cm) strips
• 6 dried mushrooms,soaked in warm water for 20 minutes and drained
• 1/4 cup (60 g) soy sauce
• 2 tablespoons sake
• 1 tablespoon granulated sugar
• 1/2 cup soup stock (Japanese soup stock my be bought from most large food stores or from Chinese grocery stores Ask for dried soup powder in packages.)
• pinch monosodium glutamate
• suet to grease pan

Ingredients:

• 1 pound (480 g) boneless and skinless chicken breasts,cut into cubes
• 1 1/4 cups reduced-sodium and fat-free chicken broth
• 4 carrots,sliced
• 3/4 cup (180 g) sliced scallions
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 tablespoon soy sauce
• 1 tablespoon Thai peanut sauce
• 1 teaspoon granulated sugar
• 1 teaspoon Asian sesame oil
• 3 cups (750 g) cooked rice,warm
• salt and freshly ground black pepper,to taste