MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chinese Balderdash
Categories: Beef, Chinese
     Yield: 1 Batch

MMMMM------------------------BASIC SAUCE-----------------------------
     2 tb Corn starch
   1/2 ts Dry mustard
     2 ts Soy sauce
   1/4 c  Water

MMMMM--------------------------STIR FRY-------------------------------
     1 lb Lean beef
          Bok choy; chopped
          Canned water chestnuts
          Mung bean sprouts
     2 tb Cooking oil; +2 tb, divided
          Napa cabbage; chopped
          Canned bamboo shoots
          Soy sauce

 If you are wondering about the name of this dish, the real story is
 unknown. Balderdash is now defined by the Slang Dictionary as "a heap
 of utter crap", but the softer 1950's definition was probably "utter
 nonsense". The fact that Edith chose to call this fairly
 straightforward stir-fry "Balderdash" is perhaps an indication of her
 priorities (career versus cooking) at the time.

 Thoroughly mix sauce ingredients. Set aside.

 Slice beef thinly and marinate for 10 minutes in soy sauce. Heat oil
 until very hot. Drain beef and stir fry until nearly cooked then
 remove and set aside.

 Heat second portion of oil and stir fry bok choy for 1 to 2 minutes,
 then add remaining vegetables. Cook for 1 to 2 minutes more. Add beef
 and basic sauce. Cook 1 to 2 minutes. Then add about 1 cup mung beans
 and cook 1 more minute.

 Serve over rice with Chinese mustard and soy sauce on the side.

 Recipe by Edith S. Lisansky Gomberg

 Recipe FROM: <http://edithgomberg.com/balderdash.html>

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