2 tbsp. oil
1 tsp. sesame oil
4 cloves garlic, pounded
1/2 cup onion stalks, cut into 2 inch strips
1/2 cup celery stalks, in strips
1cup togue, long
1 cup pea pods
1/2 cup bamboo shoots, sliced
1 cup white inions, slcied
1 cup chinese pechay stalks, 2 inch strips
1 cup chinese pechay leaves, 2 inch strips
1 cup tenderloin beef, sliced thin
1/4 cup soy sauce
2 tbsp. sugar
pepper, vetsin, salt to taste
2 pcs. bouillon beef cube
6 cups water
1 cup sotanghon, (2 inches)soaked and drained
2 eggs

Saute garlic in oil. Place vegtables in separate portions in skillet starting with those that takes longer to cook. Add beef slices. Add soy sauce, sugar and seasonings. Simmer until crisp tender. Boil bouillon cube in water. Add sotanghon and simmer for 5 minutes. Break 2 eggs into soup and whisk. Place vegetables in bowls and add soup. Serve hot.