Sukiyaki

When I was a teenager, a lady at our church had several Japanese girls stay with her for a few weeks.  One evening, they taught all us American girls how to make sukiyaki. For years I made this for our family but when my two youngest came along, I quit making it because they were such picky eaters.  Recently, I decided to bring it back into the rotation.  Sukiyaki definitely fits the category of comfort food: rich, satisfying and healthy!

1/2 cup vegetable oil 

1lb good quality beef, cut up (if you use a cheaper cut, make sure you marinate it)

asian seasoning (optional) or crushed garlic

1/4 head of napa cabbage

1 5oz can of water chestnuts, sliced

1/2 lb tofu

2 C sliced mushrooms

1 C bean sprouts

1 egg

5 green onions

2 C beef broth

1/2 soy sauce

Stir fry the meat for about 5 minutes and sprinkle with asian seasoning or crushed garlic, then transfer to a plate. Saute the cabbage and chestnuts in vegetable oil for about 4 minutes.  Add tofu  and mushrooms and cook 2 more minutes. Add the cooked meat. Add bean sprouts and egg and stir. Add green onions. Serve in a bowl with a little rice.