| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Main dish, Poultry, Chinese | 4 | Servings |
INGREDIENTS
| 4 | tb | Peanut oil |
| 1 1/2 | lb | Flank steak, shrimp, or chicken |
| 2 | Celery; shredded | |
| 2 | Slices Ginger; minced | |
| 1 | c | Cabbage |
| 1 | Green onion; minced | |
| 2 | ts | Cornstarch |
| 1/2 | lb | Spaghetti Chinese/noodles |
| 1/2 | ts | Sugar |
| 1 | tb | Soy sauce; light soy |
| 1/2 | ts | Salt; optional |
INSTRUCTIONS
Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold water, add a few drops oil and mix to keep from sticking. Set aside. Slice steak VERY THIN, across the grain, 2" pieces. Mix together, steak, ginger, scallion, cornstarch, sugar, light soy, set aside to marinate. Heat wok to smoking, add 2 tbs oil. Stir fry meat mixture two minutes, do not overcook, Reserve. Add 2 tbs oil, heat, stir fry carrots and cabbage two minutes, add spaghetti, stir well and cook a few minutes, add meat mixture, 1 tbs soy and salt. Stir a minute to heat and serve. Nice thing about stir fry cooking, just about anything goes. So, substitute, add Posted to MasterCook Digest V1 #182 Date: Thu, 7 Nov 1996 14:00:01 -0600 From: "Loren Fumich" <lorenf@memphisonline.com>
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