|Dried bean threads||4 Ounce (optional)|
|Beef suet||3 (Few small pieces)|
|Beef tenderloin||1 Pound, sliced paper-thin (across the grain)|
|Monosodium glutamate||1 Teaspoon|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Beef stock||1⁄2 Cup (8 tbs)|
|Green onions||2 Cup (32 tbs), bias cut for 2-inch lengths|
|Celery slices||1 Cup (16 tbs), 2 inch bias-cut|
|Thinly sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Canned water chestnuts||5 Ounce, drained and thinly sliced (1 can)|
|Canned bamboo shoots||5 Ounce, slivered or diced, drained (2/3 cup, 1 can)|
|Spinach leaves/2-inch lengths (stems removed)||5 Cup (80 tbs)|
|Canned bean sprouts||1 Pound, drained (1 can, 2 cups)|
|Hot cooked rice||1 Cup (16 tbs)|
Prepare bean threads ahead by soaking 2 hours in cold water; drain.
Just before cooking time, arrange meat and vegetables attractively on large platter.
Have small containers of sugar, monosodium glutamate, soy sauce, and beef stock handy.
For "toss-stirring" you'll want to use two tools at once big spoon and fork.
Preheat large (12-inch) skillet (or Oriental saucepan); add suet and rub it over bottom and sides to grease; when you have about 2 tablespoons melted fat, remove suet.
Add beef and cook briskly, turning it over and over, 1 or 2 minutes or just till browned.
Now sprinkle meat with sugar and monosodium glutamate; pour soy sauce and beef stock over.
Push meat to one side.
Let soy mixture bubble over high heat.
Keeping in separate groups, add onions, celery, and mushrooms.
Continue cooking and toss-stirring each group over high heat about 1 minute; push to one side.
Keeping in separate groups, add bean threads and remaining vegetables.
Cook and toss-stir each food just until heated through