Method

Soak mushrooms in boiling water for about 20 minutes. Drain, remove stems (they do not soften enough), and slice.

Heat oil in heavy cast-iron pan, 9 or 10 inches in diameter. Stir in onions, celery, spinach, scallions, mushrooms and bamboo shoots.

Arrange meat over vegetables and add stock, soy sauce, sugar, bean curd and noodles. Let simmer uncovered over low to medium heat until meat is tender and vegetables are cooked but still crisp. Stir gently 2 or 3 times during cooking time.

Serves 4.

Contributor: pat ciesla

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