The original recipe was only Pepper Steak and I just added canned bamboo shoots to the ingredients.  Bad choice actually coz the smell was yucky!  I should have bought fresh bamboo shoots instead.

Binder:
2 tbsps cornstarch
3/4 cup chicken stock (or just plain water)
2 tbsps oyster sauce or Worcestershire sauce (oyster sauce tastes more authentic)

Marinade:
1 tsp sugar
1/4 tsp black pepper
1/4 tsp baking soda (secret ingredient: this is what makes the meat tender!)
2 tbsps soy sauce
1 tsp sesame oil
1 tbsp dry sherry, gin, vodka or chinese cooking wine (optional)

Ingredients:
2 (8-ounces each) strip or sirloin steaks – I cut them into slices
1 stalk bamboo shoot – cut into in thin slices (substitute with vegetable of choice)
1 large green pepper
1 large onion
4 tbsps oil, divided
salt to taste

Before you start:
Mix binder ingredients together in cup or small bowl. Mix marinade ingredients together in large bowl.

1. Cut steaks into 1-inch wide strips, then into 1-inch cubes. Add steak cubes to marinade in large bowl and blend well. Set aside.

2. Wash and cut pepper in half, lengthwise. Scoop out seeds and cut off caps. Cut into 1-nch strips, then into 1-inch pieces. Set aside. Cut off both ends of oniona nd peel. Cut onion in half, then each half into quarters. Set aside.

3. Heat skillet or wok on high for 30 seconds. Add 2 tbsps oil and swirl to coat skillet for 30 seconds longer. Add onions, pepper, and vegetables (bamboo shoots). Stir-toss for 1 minute. Add salt and blend well. Remove to serving platter.

4. Swirl 2 tbsps oil in hot skillet for 30 seconds. Add beef cubes and marinade. Stir-toss for 3 to 4 minutes or until meat loses its pink color. Add onions and peppers to beef and mix well.

5. Add well-mixed binder to skillet and blend well. Stir-toss for 1 minute longer. Transfer to serving platter.

6. Server over hot rice or noodles.

source: The 15-minute Chinese Gourmet by Elizabeth Chiu King

Purée of Vegetable Soup

(source: improvised from Purée of Onion, Leek, and Celery Soup by Maya Kitchen Mix and Match Meals 5 cookbook)

Ingredients:

3 ½ tbsp. margarine
½ cup sliced onions, leek, and celery
1 cup sliced vegetables (get whatever you have in the ref. For this recipe, I used carrots, potatoes, parsley, and tomatoes)
3 ½ tbsp. all purpose flour (reduce quantity if potatoes are included)
4 cup white chicken stock
pinch of thyme
bay leaf
salt and pepper to taste

Procedure:

In a casserole, slightly sauté in margarine all the sliced vegetables. Coat vegetables with flour and stir fry for a few minutes. Cool slightly. Gradually mix in the hot stock. Bring to boil, stirring constantly. Add the herbs and simmer for approximately 45 mins; skim when necessary. Discard bay leaf. Transfer the soup mixture to a food processor (I used our ever reliable smoothie blender for this) and blend until smooth. Season to taste. Serve hot.