1 ounce dried mushrooms
Boiling water
1 pound beef tenderloin
2 small yellow onions
1 green bell pepper
1 red bell pepper
2 1/2 tablespoons vegetable oil
1 clove garlic, crushed
1/4 teaspoon five-spice powder
1/4 cup water
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon instant beef bouillon granules
1 teaspoon sesame oil

Place mushrooms in a bowl and cover with boiling water. Let stand 30 minutes. Drain and squeeze dry. Remove and discard stems. Slice mushroom caps into thin strips. Cut meat into thin slices 1 inch long. Cut onions into wedges. Remove seeds from peppers and cut peppers into thin slices.

Heat vegetable oil in wok over high heat. Add garlic and five-spice powder. Stir fry 15 seconds. Add meat. Stir fry until meat is brown, about 5 minutes. Add onions. Stir fry 2 minutes. Add mushrooms and peppers. Stir fry until peppers are crisp-tender, about 2 minutes.

Combine all remaining ingredients. Pour mixture over meat-vegetable mixture. Cook and stir until liquid boils and thickens.

Makes 4 servings.