|Dried bean threads||4 Ounce|
|Beef suet pieces||3 Small|
|Beef tenderloin||1 Pound, sliced paper-thin (across the grain)|
|Monosodium glutamate||1 Teaspoon|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Beef stock/Canned condensed beef broth / 1/2 beef bouillon cube dissolved in 1/2 cup hot water||1⁄2 Cup (8 tbs)|
|Bias cut green onion||2 Cup (32 tbs) (2 Inch Pieces)|
|Bias cut celery||1 Cup (16 tbs) (2 Inch Pieces)|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Canned water chestnuts||5 Ounce, drained and thinly sliced (1 Can Or 1/2 Cup)|
|Canned bamboo shoots||5 Ounce, slivered and drained (1 Can Or 1/2 Cup)|
|Small spinach leaves||5 Cup (80 tbs) (Or 2 Inch Lengths, Stems Removed)|
|Canned bean sprouts||1 Pound, drained (1 Can Or 2 Cups)|
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, mono-sodium 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; rub over bottom and sides to grease; when you have about 2 tablespoons melted fat, remove suet.
Add beef; 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 the meat to one side and let the soy mixture bubble.
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.
Let guests help themselves to some of everything, including sauce.
Serve with hot cooked rice.
Pass cruet of soy sauce.