|Beef stew meat||1 1⁄2 Pound, cut|
|Ground ginger||1⁄4 Teaspoon|
|Cooking oil||1 Tablespoon|
|Water||2 Cup (32 tbs)|
|Canned condensed golden mushroom soup||10 1⁄2 Ounce|
|Onion||1 Small, thinly sliced|
|Soy sauce||2 Tablespoon|
|Chinese cabbage||1 Small, cut in 1 inch cubes (4 Cups On Cutting)|
|Canned bamboo shoots||8 Ounce (Drained)|
Coat meat with cornstarch; sprinkle with ginger and pepper.
In large skillet brown the meat in hot oil.
Combine water, soup, onion, and soy sauce.
Add to meat.
Cover and simmer till tender, about 1 1/2 hours.
Add cabbage and bamboo shoots; cover and simmer 5 to 8 minutes more.