Sukiyaki With Assortment Of Vegetable
|Dried bean threads||4 Ounce|
|Beef suet||1 Tablespoon (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/Canned condensed beef broth||1⁄2 Cup (8 tbs), condensed|
|Chopped green onion||2 Cup (32 tbs) (Bias Cut 2-Inch Pieces In Length)|
|Celery slices||1 Cup (16 tbs) (Bias Cut 2-Inch Pieces In Length)|
|Thinly sliced mushrooms||1⁄2 Cup (8 tbs) (Use Fresh Variety)|
|Canned water chestnuts||5 Ounce, drained, thinly sliced (1 Can, 2/3 Cup)|
|Canned bamboo shoots||5 Ounce, slivered or diced, drained (1 Can, 2/3 Cup)|
|Small spinach leaves/2-inch lengths spinach leaves||5 Cup (80 tbs) (With Stems Removed)|
|Canned bean sprouts||1 Pound, drained|
|Bean curd||16 Ounce, cubed|
Prepare bean threads ahead by soaking 2 hours in cold water; drain.
Just before cooking time, arrange meat and vegetables attractively on large platter or tray.
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—chopsticks or big spoon and fork.
Preheat large (12-inch) skillet or Oriental saucepan; add suet and rub 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 the soy-sauce 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.
Again keeping in separate groups, add remaining vegetables in order given, bean curd, and bean threads.
Cook and toss-stir each food just till heated through.
Let guests help themselves to some of everything, including sauce.
Serve with rice.
Pass cruet of soy sauce.