| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs |
Chinese |
China, Pastas, Seafood, Archived |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Oil, peanut |
| 1 |
|
Lg carrot, shredded |
| 1/2 |
lb |
Flank steak or shrimp, pork etc |
| 2 |
|
Stalks celery, shredded |
| 2 |
|
Slices minced ginger |
| 1 |
c |
Thin slice cabbage |
| 1 |
|
Scallion minced |
| 2 |
ts |
Cornstarch |
| 1/2 |
lb |
Thin spaghetti or Chinese egg noodles |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
Light soy |
| 1/2 |
ts |
Salt (optional) |
| 1 |
tb |
Light soy |
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, against grain, 2" pieces. Mix together, steak, or any
other raw fish or meats, ginger, scallion, cornstarch, sugar, light soy,
set aside to marinate.
Heat wok to smoking, add 2 tbs oil.
Stir fry meat or fish mixture two minutes, do not overcook, if anything,
slighty under, as it will finish later. Reserve. Add 2 tbs oil, heat, stir
fry carrots, celery 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.
You could add onions, or any veggies that you might have in the fridge.
Even chopped brocalli stalks.
Chinese cooking can be designed to fit the fridge or your taste..
Enjoy..
Marty
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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