Instructions: 1. Soak cloud ear mushrooms.

2. Slice beef thin against the grain. Combine cornstarch, sugar and soy sauce. Add to beef and toss to coat.

3. Peel lotus root; cut in 1/4-inch slices, then each slice in 4 parts. Cut celery diagonally in 1/4-inch sections. Slice dried onion thin.

4. Heat oil. Add beef and stir-fry until it begins to brown. Remove from pan.

5. Heat remaining oil. Add lotus root, celery, mushrooms and onion.

Stir-fry a few times to coat with oil.

6. Add salt, remaining sugar and soy sauce and stir-fry 2 minutes more.

7. Stir in stock and heat quickly. Cook, covered, 3 minutes over medium heat. Meanwhile blend remaining cornstarch and cold water to a paste.

8. Return beef, stir-frying a few times to reheat. Stir in cornstarch paste to thicken. Serve at once.

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