BEEF WITH CHO-CHO

          8 oz. bread dough

          1 medium carrots, cut into thin slices

          1/3 cup snow peas (chicharo)

          1/2 tsp. ginger, minced

          2 cloves garlic, minced

          1/4 cup water

          1 tsp. salt 

        2 tbsp. for sauteing

          400 grm. beef sirloin, cut into 1/8 slices

          1 stack onion leaves, cut into 1 lengths

          3-4 pcs. dried black mushrooms,

                soaked and cut up

          1 tbsp.soy sauce

          1 tbsp. tapiaca starch or cornstarch

          1 tbsp. chinese cooking wine

              cooking oil, 2 cup for deep frying

               SAUCE:

          1 tsp. starch

          1 tbsp. oyster sauce        

          1/4 cup water

          1/4 tsp. sugar

                drops of sesame oil

      Roll out dough on floured board to make strip 

          1/8 inch thick,  inches wide and 6 inches long.

      Cut lengthwise to make two strips.

      Put two ends of the strips together and form into

           one 6-inch long twist.

      Deep fry till golden brown. Drain, let cool and

           slice into 1/2 inch cho-cho pieces. Set aside.

      Marinate beef in soy sauce 1 tbsp. tapioca or

           stach, cheese cooking wine.

      Deep fry beef for 30 seconds until color changes.

      In a small bowl, all sauce ingredients together.

      Saute ginger, garlic and add all vegetables continue frying.

      Add 1/4 cup water salt, and sauce mixture.

      Bring to a boil and add sliced cho-cho.

     Serve hot.