|Beef tenderloin||1 Pound, sliced|
|Monosodium glutamate||1 Teaspoon|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Beef broth||1⁄2 Cup (8 tbs), condensed|
|Cut green onions||2 Cup (32 tbs) (2 Inch Lengths Bias Cut)|
|Celery slices||1 Cup (16 tbs) (2 Inch Bias Cut)|
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Canned water chestnuts||5 Ounce, drained, thinly sliced|
|Canned diced bamboo shoots||5 Ounce, drained, or slivered|
|Spinach leaves||5 Cup (80 tbs)|
|Canned bean sprouts||1 Pound, drained|
Just before cooking time, arrange meat and vegetables attractively on large platter or tray.
Have small container of sugar, mono sodium glutamate, soy sauce, and beef stock handy.
For "toss stirring" you'll want to use two tools at onceâ€”chopsticks or big spoon and fork.
Preheat large (12 inch) skillet or Oriental saucepan; add suet and rub over bot torn 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 sauce 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 remaining vegetables in order given.
Cook and toss stir each food just until heated through.
Let guests help themselves to some of everything, including sauce.
Serve with rice.
Pass cruet of soy sauce.
Note: For more batches, leave remaining sauce in pan and aidd soy sauce, beef stock, and seasonings by guess.