3 lean steaks, cut into bite-size pieces
½ large onion, sliced
1 Tbsp minced garlic
3 green onion stalks, sliced
1 c bean sprouts, rinsed and drained
1 lb small Indian eggplants or 1 medium regular eggplant, diced
1 lb brown beech mushrooms, trimmed and rinsed
1 tsp sesame seeds
3 Tbsp soy sauce (I use La Choy as it is gluten-free)
2 Tbsp Worcestershire sauce
1 tsp freshly ground black pepper
1 tsp onion powder
½ tsp ginger
1 Tbsp cooking sherry
1 tsp basil
2 c cooked rice
1.Sauté meat and sliced onion until meat is almost done in Worcestershire sauce.
2.Add remaining ingredients except for rice, cover and cook over low-med heat for approximately 30 minutes, stirring occasionally.
3.Serve over rice.
Yield: 4-6 servings