---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Chinese, Side dish
       Yield: 4 servings
     1/2 c  Raw beef, finely sliced
   1 1/2 c  Bamboo shoots, sliced
     1/2 ts Sugar
     1/2 c  Chinese dried mushrooms
            -(presoaked), finely sliced
       1 c  Celery, finely sliced
     1/3 c  Dried onion, finely sliced
   1 1/2 c  Rice sticks (mai fun)
       2 tb Vegetable oil
            Oil for deep frying
       1 ts Salt
     1/2 c  Chicken stock
     1/2 ts MSG (optional)
     1/2 ts Soy sauce
       2 ts Cornstarch and water
            -made into a paste
   In deep-fat fryer, heat oil to 350 F. Add rice sticks,
   cook until light & crisp. Put 2 tbs. vegetable oil
   into preheated wok or skillet, use high heat to bring
   oil to a sizzle. Add beef & toss & turn rapidly for
   1-2 minutes. Remove from pan when half-cooked. Into
   same utensil add salt & all sliced ingredients. Bring
   to medium high heat & toss & turn all ingredients for
   2 minutes. Add chicken stock combined with MSG. Cover
   & cook over medium heat 3 minutes.  Add soy sauce,
   sugar & the half-cooked beef. Increase to high heat,
   continue to toss-cook. When all ingredients are
   thoroughly blended, immediately add cornstarch/water
   paste. Toss-cook just until sauce thickens, about 1
   minute, no longer. Place on serving dish & top with
   crisp rice sticks.
   Temperature (s): HOT Effort: AVERAGE Time: 00:15
   Source: KAN'S Comments: GRAND ST., SAN FRANCISCO
   Comments: WINE: WAN FU WHITE