Title: Vegetarian steak with mushrooms & bamboo sh
 Categories: Chinese, Vegetarian, Ceideburg 2
      Yield: 1 Servings
 
      1    Free Flow Recipe
 
  Well, it ain't a Texas steak dinner, but then it's probably better
  for ya! (And might even taste as good or better.) Vegetarian Steak
  with Mushrooms and Bamboo Shoots Mien Jing Tsao Er Dung: Shanghai
  
  A. 3 tablespoons peanut oil B. 1 scallion, chopped C. 2 slices ginger,
  chopped D. 10-oz. can vegetarian steak E. 1 cup slice bamboo shoots
  F. 6 Chinese mushrooms G. 1/4 cup dry lily flowers H. 1/4 cup cloud
  ears [Similar to wood ears, but white and more expensive. S.C.] I. 2
  tablespoons light soy sauce J. 1/2 teaspoon sugar K. 1/2 teaspoon
  salt L. 1 teaspoon cornstarch mixed with 1/4 cup water M. 1/2
  teaspoon sesame oil
  
  PREPARATION:
  
  I.  Cut D into bite size pieces
  
  II.  Wash F, soak for 15 minutes in warm water. Drain, saving water;
  cut each F in quarters.
  
  III.  Soak G for 15 to 20 minutes in cold water; discard water.
  remove hard tips, cut each G in half.
  
  IV.  Place H in pan large enough to allow it to double when expanded
  Cover with 1 cup hot water, soak for 15 to 30 minutes. Discard water;
  wash H well.
  
  COOKING:
  
  1.  Heat A, stir-fry B, C for a few seconds.  Add D,E,F,G,H, stir-
  fry for 2 minutes.
  
  2.  Add I,J,K and 3 tablespoons F water; cover, cook 5 minutes over
  low heat.
  
  3.  Stir in L until gravy is thick.
  
  4.  Remove from heat, add M, and mix thoroughly.