Categories: Meats, Breads, Vegetables, Chinese 
      Yield: 2 servings 
  
           Beef, loin 
 
----------------------------------FILLING---------------------------------- 
           Asparagus, fresh 
           Mushrooms, Inoki 
           Mushrooms, Shitake, 
           Onions, green 
 
---------------------------MARINADE FOR THE BEEF--------------------------- 
      1 ts Wine, rice 
      1 ts Soy sauce 
      1 lg Egg white 
      1 ds Ginger, ground 
      1 ds Cornstarch 
      1 ds Garlic, minced 
      1 ds Pepper, black 
 
-----------------------------------SAUCE----------------------------------- 
      2 tb Teriyaki sauce 
      2 tb Broth 
  
  Preparation: ============ 
   
   Cook the asparagus by boiling, steaming, stir-frying or microwaving until 
  it's tender.  (The whole spear with the tough end cut off should be kept 
  whole.) Steaming takes 2 to 3 minutes. Stir-frying 1 to 2 and so on. Use 
  whatever method you prefer. 
   
   Prepare the marinade for the beef by mixing all of the ingredients well 
  and setting them aside. 
   
   Prepare some braising sauce for the cooking and set aside. 
   
   Slice your beef loin into very thin slices.  Put them in a small baking 
  dish or shallow bowl and cover with marinade ingredients. Stir well to mix 
  and set in a refrigerator for ten minutes or more. 
   
  Cooking: ======== 
   
   Take one of the marinated slices of beef and "fill" it with some Inoki 
  mushroom, some Shitake mushroom, a little green onion, and steamed 
  asparagus and roll the beef.  Use a toothpick to secure the meat. 
   
   Brown in a little peanut oil (two rolls per person as a serving). 
   
   Add the braising sauce (Teriyaki and broth) and cover, cooking over medium 
  heat for three to four minutes until done. 
   
   Serve rolls with cooked rice, and garnish with drippings from the pan and 
  some Inoki mushrooms. 
   
   Source: Martin Yan's Cooking for Two Show - 1994 
  : KQED - PBS Productions, San Francisco