Vegetable Chac' O Yuk - cooking recipe

Ingredients

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

Preparation

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