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.

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.