|Lean beef||2 Pound, sliced paper thin (Sirloin Or Tenderloin)|
|Chinese cabbage||1 Bunch (100 gm)|
|Japanese eggplant/1/2 regular eggplant||3|
|Fresh mushrooms||1⁄2 Pound|
|Canned bamboo shoots||8 Ounce (1 Can)|
You might have your meat man run the beef through his slicing machine; cut each thin slice into strips about 1 inch wide.
There's a choice of ways to present the cabbage and spinach; the Japanese way is to roll them together into medallions as follows: Separate leaves from the Chinese cabbage, cut out tough stem sections, and blanch in boiling water to make pliable.
Arrange a layer of cabbage on a sheet of waxed paper. (Layer should be about 7 inches wide and 8 or 16 inches long €” making either one long roll or two shorter ones.) Remove tough stems from the spinach; blanch in boiling water just until limp; drain and stack to form a cylinder down middle of cabbage leaves.
Roll up tightly by lifting waxed paper and slipping the paper from the roll as you form it.
Gently squeeze in an absorbent towel to remove excess liquid; remove from the towel.
Holding the roll securely, cut with a sharp knife into 1-inch thick slices.
An alternate way to prepare these two vegetables is to cut the whole head of Chinese cabbage in even diagonal slices about 1/2 inch thick.
After removing the tough stems, carefully stack each 5 or 6 leaves of the spinach and cut each stack in 2 or 3 diagonal slices.
Cut the onions in half vertically, then thinly slice each half diagonally.
Slice eggplant about 1/4 inch thick.
Thinly slice mushrooms.
Slice the bamboo shoots thinly; if large, cut each slice in several pieces.
Remove stems and seeds from green peppers; thinly slice.
Cut carrots in thin diagonal slices, or cut ridges into 4 sides of carrots and slice to make flower patterns.
Slice celery diagonally.
Cut tofu into 1/2-inch cubes.
Arrange each of the ingredients attractively on a separate dish, or arrange several compatibly colored ingredients on the same tray.