Instructions: 1. Soak dried mushrooms.

2. Prepare rice-flour noodles as a deep-fried, crisp, white garnish. (See

"HOW-TO SECTION").

3. Slice beef thin against the grain. Slice thin the bamboo shoots, celerv, dried onion and soaked mushrooms.

4. Heat remaining oil. Add beef and stir-fry until it loses its redness.

Remove from pan.

5. Heat remaining oil. Add salt, then all the vegetables, and stir-fry 2 minutes.

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

7. Return beef to pan; then add sugar and soy sauce. Cook, stirring, 1/2 minute over high heat.

8. Stir in cornstarch paste to thicken. Top with rice-flour noodle garnish and serve at once. VARIATIONS:
For the vegetables, substitute 1 cup Chinese cabbage, 1/4 cup bamboo shoots, 10 snow peas and 8 water chestnuts.

In step 5, add with the vegetables 2 slices fresh ginger root, minced.

In step 8, before adding the rice-flour noodle garnish, sprinkle dish with 1 to 2 tablespoons almond meats, blanched, toasted and chopped.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.