Instructions: Heat the oil and fry the meat for 3 minutes, then push it to the edge of the pan.

Do the same with each vegetable, frying them for 2 minutes each, in the order in which they are listed (longest-cooking are fried first). Mix the water, soy sauce, and soup powder. Sprinkle over each vegetable right after frying. Add any of the remaining liquid after all vegetables have been fried, and cook everything for 5 minutes longer, stirring often. The vegetables should be crisp, but not raw. Serve with boiled rice and more soy sauce, if desired.

Serves 6 to 8.

[] I would cook this in my wok. Since I am a person who never sends for things seen on television, it came as a surprise to me that I actually did that - I ordered

"The Great Wok of China." It is about as ugly a thing as one could have, but it does a marvelous job of stir frying. One must be quick upon washing it, to get it perfectly dry and apply vegetable oil to its surface immediately, or it will rust. I have been using that wok for about 15 years now, which means that it cost me about $1.00 per year! It is also good for deep frying, and actually anything that can be cooked can be cooked in a wok. A wonderful utensil.[]

[]For this recipe, virtually any veggies will do very nicely. I would put celery, as well as the Chinese cabbage, and carrots, whether bean sprouts were on hand or not. I find that most large cities in the US have ethnic markets where the esoteric ingredients can be found, in addition to ethnic sections of supermarkets.

I now live in a small town of about 50,000 people. We have a Chinese market, a Mexican market (Mercado), an Afghan market (wonderful flatbread and Oriental rugs for sale!), and a Kosher market. Incidentally, the Afghan market has a huge American flag in its window! 10/18/2001

A nice Purim dish from The Israeli Cookbook, published in 1964. Since that time, Oriental vegetables, spices, and herbs have become available almost everywhere.

"Though Israel has no Jewish-Japanese community, it does have cultural and economic ties with the "Land of the Rising Sun." The Japanese ambassador introduced the traditional sukiyaki "Friendship Dish" to Israel at the Sharon Hotel, and this Israeli version has become a piece de resistance on the menus. You can prepare it for parties as the Sharon does, substituting local fur unavailable Japanese ingredients, in a chafing dish at table, with all the ingredients beautifully laid out on a platter (or cook it in the kitchen in a heavy skillet, in about 20 minutes).

"Celery stalks are used to replace the traditional Chinese cabbage, kohlrabi is a substitute for water chestnuts, and sweet potatoes replace the shirataki or bean sprouts (you can use carrots if you wish). These vegetables are not tradition to the dish, but the results are almost as good.

should be made in two batches (unless your skillet is very large)."

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