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and vegetables, whenever possible, in the same shape and size. 2) Marinate the meat. This is to preserve the flavor and juices. 3) Mix the sauce in a small bowl. Chinese sauces are simple mixtures of flavorful ingredients used to season. 4) Place the empty wok (or cast iron skillet) over the highest heat possible on your stove. Heat wok, then add oil. 5) Stir the sauce mixture well. This is important; many of the ingredients will settle to the bottom of the bowl. Here are a few recipes for you to try at home: Sukiyaki 'A lb. beef top round steak ’A tsp. instant beef bouillon granules '/« c. boiling water 3 T. soy sauce 1 T. sugar 2 T. cooking oil 3 c. thinly sliced bok choy (Chinese cabbage) 1 c. green onions, biassliced into 1-inch lengths 'A c. bias-sliced celery 8 oz. fresh tofu (bean curd), cubed 1 c. fresh bean sprouts or 'A of a 16-oz. can bean sprouts, drained 'A of an 8-oz. can bamboo shoots, drained 'A c. thinly sliced fresh mushrooms ‘A of an 8-oz. can water chestnuts, drained and thinly sliced (Jeiusalem artichokes may be substituted.) A) 1. Partially freeze beef. 2. Slice beef very thinly across the grain into bite-size strips. 3. Dissolve beef bouillon granules in boiling water; add soy sauce and sugar. B) 1. Preheat wok over high heat; add oil. 2. Add bok choy, green onions and celery; stir fry 2 min. Remove bok choy, green onions and celery. 3. Add tofu, bean sprouts, bamboo shoots, mushrooms, and water chestnuts. Stir-fry 1 min. Remove vegetables.
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