Sukiyaki

• 2 lbs. beef sirloin (or chicken)
• 1 can (6 oz. mushroom
• 1 can (8 oz.) bamboo shoots) or 2 cans tomo
• 1 can (8-1/2 oz.) shiratake)
• 1 large onion
• 1 bunch watercress
• 10 green onions
• 1 block tofu
• 2/3 c brown sugar
• 3/4 c shoyu
• 1 T butter or margarine

Slice meat in thin slices. Drain can vegetables and slice thinly. Cut shiratake, watercress and green onions in 1-inch lengths. Cube tofu. Melt butter in skillet; quickly fry meat for about 2 minutes. Add bamboo shoots, shiratake and onions. Combine sugar, shoyu, and pour over meat mixture. Cook 5 minutes. Add watercress, green onions, and tofu. Cook 2 more minutes. Makes 6 servings.