4-6 servings

1/4 cup soy sauce
1/4 cup chicken broth
1 tablespoon sugar
2 teaspoons cornstarch
4 tablespoons CRISCO Oil, divided
3/4 to 1 pound boneless beef sirloin, cut into thin strips
8 ounces fresh mushrooms, sliced
12 green onions, cut into 2-inch slices
1 large onion, quartered and sliced
1 can (8 ounces) sliced bamboo shoots, drained
8 ounces fresh spinach, washed, drained and torn into bite-size pieces
Hot cooked rice
Blend soy sauce, chicken broth, sugar and cornstarch in small bowl. Set aside.
Heat 2 tablespoons Crisco Oil in large skillet. Add beef. Stir-fry over medium-high heat until browned. Remove beef and drippings from skillet; set aside.
Heat remaining 2 tablespoons Crisco Oil in skillet. Add mushrooms, green onions, onion and bamboo shoots. Stir-fry over medium-high heat about 4 minutes, or until onion is tender-crisp. Stir in soy sauce mixture. Cover. Cook over moderate heat 3 minutes. Stir in spinach; re-cover. Cook 2 minutes longer. Add beef. Stir-fry 1 to 2 minutes, or until hot. Serve with rice.