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Vegetable Beef With Rice Cakes

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      Title: VEGETABLE BEEF WITH RICE CAKES
 Categories: Chinese, Beef
      Yield: 4 Servings
 
      8 oz Frozen rice cake rolls
    1/2 lb Beef steak,cut 1/2" thick
      2 tb Soy sauce
      2 tb Dry sherry
      2    Green onions,sliced
    1/2 ts Grated gingerroot
      3 tb Cooking oil
      1    Bunch bok choy, sliced
           (about 4 cups)
      1 cn (15 oz) straw mushrooms,
           Drained
      1 cn (8 oz) bamboo shoots,
           Drained
      2    Green onions, sliced
      2 tb Fresh or frozen snipped
           Chives
           Chicken broth
 
  Thaw rice cake rolls in refrigerator overnight.Let stand at room
  temperature for 2 hours before cooking.Partially freeze
  beef.Bias-slice beef across the grain into thin bite-size
  strips.Place beef in a plastic bag set in a deep bowl.Combine soy
  sauce,sherry,2 green onions and gingerroot.Pour over beef.Close
  bag.Marinate in the refrigerator for 1 to 2 hours,turning bag
  occasionally to distribute marinade.Drain well,reserving marinade.
  Bias-slice rice cake rolls into 1/4" slices.Heat 2 tbsp. of the oil
  in wok.Add bok choy,mushrooms,bamboo shoots,2 green onions and
  chives. Stir-fry 3 minutes or until bok choy is crisp-tender.Remove
  vegetables and juices from wok.Heat remaining oil in wok.Add
  beef.Stir-fry 3 minutes or until no longer pink.Remove from wok. Add
  1/4 cup chicken broth and reserved marinade to wok.Add sliced rice
  cake rolls.Stir constantly for 2 to 3 minutes or until rice cake
  slices soften,add more chicken broth as necessary to prevent rice
  cake slices from sticking together.Return beef and vegetables to
  wok.Heat through.Serve immediately.Makes 4 servings.
 
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