---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Vegetarian
       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
   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.
   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.
   From “An Encyclopedia of Chinese Food and Cooking” by
   Wonona W. and Irving B.  Chang, Helen W. and Austin H.
   Kutscher.  Crown Publishers, Inc. New York.  MCMLXX.
   Posted by Stephen Ceideburg; December 20 1990.