INGREDIENTS

1/2 cup finely sliced raw beef
1 1/2 cups bamboo shoots (finely sliced)
1/2 cup finely sliced Chinese dried mushrooms (pre-soaked)
1 cup celery(finely sliced)
1 1/2 cups rice sticks (Mai Fun)
2 tablespoons vegetable oil
1 teaspoon salt
1/2 cup chicken stock
1 teaspoon soy sauce
1/2 teaspoon sugar
2 teaspoons cornstarch

COOKING METHOD

Have prepared 1/2 cup finely sliced raw beef, 1 1/2 cups finely sliced bamboo shoots, 1/2 cup finely sliced Chinese dried mushrooms, 1 cup finely sliced celery, 1/3 cup finely sliced dried onion.

In a deep fat fryer, cook 1 1/2 cups rice sticks at 350 degrees F. Remove when crisp and light. IN a preheated wok or skillet, place 2 tablespoons vegetable oil.

Bring oil to sizzle at high heat and add sliced beef. Toss and turn rapidly for 1 to 2 minutes and remove from pan when half cooked.

In the same utensil, add 1 teaspoon salt and all the sliced ingredients.

Bring to medium-high heat. Toss and turn all ingredients for about 2 minutes.

Add 1/2 cup chicken stock. Cover and cook at medium heat for 3 minutes. Remove cover.

Add 1 teaspoon soy sauce, 1/2 teaspoon sugar, and half-cooked sliced beef.

Increase to high heat and continue to toss cook. When all ingredients are thoroughly blended, immediately add 2 teaspoons cornstarch. Make paste with 2 teaspoons water.

Continue to toss cook until sauce has thickened (about 1 minute, no longer).

Place on serving dish, top with crisped rice sticks.

NOTES

This is the Cantonese adaptation of a Northern China dish. The mock lamb is beef, and fluffy rick sticks represent the "lamb's wool." This is a very imaginative dish because of its delightful combination of textures and is also known by the name of "Gourmet Vegetables."