Sukiyaki

This is my mom's signature Chinese recipe. We've made it ever since I was a kid and it is fantastic.

Ingredients:

1/4 cup veg. oil

1 pound tenderloin, sirloin or tenderized round steak, cut into diagonal strips

1/2 pound washed fresh sliced mushrooms or

1-6 oz. can sliced mushrooms

1 cup diagonally sliced celery into 1/2-inch strips

2 medium-sized Spanish onions sliced diagonally

1/2 head Chinese or celery cabbage, cut into 1/2-inch diagonal slices (about 4 cups)

1 10 oz. to 12-ounce bamboo shoots, drained (about 1 1/2 cups)

1 teaspoon monosodium glutamate

1/2 cup chicken broth or 1 chicken bouillon cube dissolved in 1/2 cup hot water

1 green pepper, sliced into thin strips

1 Tablespoon brown sugar

1 teaspoon salt

1/2 cup soy sauce

3 cups raw spinach leaves, torn in large pieces (about 5 ounces)

1.Pour oil into WOK, Preheat, uncovered, for 4 minutes at 375 degrees. (Make sure all foods are sliced and measured before starting and arranged on large platter.)

2. Place meat in hot oil and stir-fry for 2 minutes. Push up the side.

3. Add mushrooms and stir-fry 2 minutes. Push up the side

4. Add celery and stir-fry 2 minutes. Push up the side.

5. Add onions and stir-fry 2 minutes. Push up the side.

6. Add cabbage and stir-fry 2 minutes. Push up the side.

7. Add bamboo shoots, water chestnuts, monosodium glutamate and chicken broth. Stir once and cook for 2 minutes. Push up the side.

8. Add green pepper, brown sugar, salt and soy sauce. Stir once and cook for 30 seconds. Do not push up the side.

9. Sprinkle spinach over top of all ingredients in WOK, cover and simmer for 2 minutes. Reduce heat to "warm" for serving. Gently stir all ingredients together and serve immediately with hot steamed rice, browned rice or chow mien noodles and soy sauce. Makes 6 to 8 servings.