Instructions: 1. SLICE BEEF INTO 1/8 INCH THICK SLICES. CUT SLICES INTO STRIPS 2 INCHES LONG AND 1/2 INCHES WIDE. SET ASIDE FOR USE IN STEP 5.

2. COMBINE SOY SAUCE, SUGAR, PEPPER AND MUSHROOMS. SET ASIDE FOR USE IN STEP 8.

3. ADD SHORTENING OR SALAD OIL TO STEAM-JACKETED KETTLE OR STOCK POT.

4. ADD CELERY TO HOT SHORTENING OR SALAD OIL; SAUTE 1 1/2 MINUTES, STIRRING CONSTANTLY.

5. ADD BEEF STRIPS; CONTINUE STIR FRYING 1 1/2 MINUTES.

6. ADD ONIONS; CONTINUE STIR-FRYING 1 1/2 MINUTES.

7. ADD GREEN PEPPERS; CONTINUE STRI-FRYING 1 MINUTE.

8. ADD MUSHROOM SAUCE MIXTURE, GREEN ONIONS AND BEAN SPROUTS; REMOVE FROM HEAT.

9. SERVE IMMEDIATELY.

NOTE: 1. PREPARE RECIPE INGREDIENTS IN 50 PORTION BATCHES.

NOTE: 2. IN STEP 2, 2-8Z CN CANNED MUSHROOMS MAY BE USED.

NOTE: 3. IN STEP 4, 11 LB FRESH CELERY A.P. WILL YIELD 8 LB CELERY.

NOTE: 4. IN STEP 6, 5 LB 9 OZ DRY ONIONS A.P. WILL YIELD 5 LB ONION.

NOTE: 5. IN STEP 6, 10 OZ (3 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.

NOTE: 6. IN STEP 7, 3 LB 11 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 3 LB PEPPERS.

NOTE: 7. IN STEP 7, 8 OZ (1 1/2 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 3 LB FROZEN DICED GREEN PEPPERS MAY BE USED.

NOTE: 8. IN STEP 8, 6 LB FRESH GREEN ONIONS A.P. WILL YIELD 5 LB GREEN ONIONS.

NOTE: 9. IN STEP 8, 6-NO. 300 CN CANNED BEAN SPROUTS MAY BE USED.

NOTE: 10. THE RECIPE MAY BE PREPARED IN A 350 F. TILTING FRY PAN.

SERVING SIZE: 1 CUP (7 1

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