Title: Kohl's oriental stir fry
 Categories: Improv, Kohl, Main dish
      Yield: 6 Servings
 
  1 1/2 lb Beef roast, lean (or steak)
    1/2 lb Mushrooms, fresh
           - chopped & sliced
      2    Celery stalks - centers,
           - diced (may need 3)
    1/4 md Green pepper, diced
      3    Green onions, chopped (or 4)
    1/2 lb Bean sprouts
    1/4 lb Snow peas
      1 lb Fresh green beans
      1 sm Can bamboo shoots
      1 c  Water chestnuts
      1    Beef boullion cube (or 2)
           - in 1 cup hot water
    1/4 c  Soy sauce (or more)
      1 md Carrot, sliced thinly
           Chow mein noodles
           Brown rice
 
  Into a large wok, saute beef in oil until browned. Add bouillon. Add
  everything else except noodles and rice. Add some soy sauce. Stir well
  often, keeping vegetables moving from bottom to top to sides. Keep
  covered in between stirring. Cook the rice according to package
  directions. Serve when vegetables are tender and still crispy. Do NOT
  overcook! Vegetables should retain original colors and be crisp. Heap
  the meat and vegetable mixture over rice or noodles or both. Top with
  soy sauce.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl