Name: Vegetable Lo Mein for Two
Ingredients: 1/4 lb Chinese noodles --; Dried or fresh; 1/4 c Chicken stock -- low salt; 2 tb Sherry; 1 tb Oyster sauce; 1 tb Cornstarch; 1/2 ts Cayenne pepper; 1 ts Ground 5 spice powder optional; 4 ts Sesame oil; 1 sm Onion -- sliced; 2 Carrots -- sliced; 2 Celery stalks -- sliced; 3 Garlic cloves -- crushed; 1 tb Fresh ginger root -- chopped; 1/4 lb Snow peas; 1/4 lb Bean sprouts; 1/4 lb Mushrooms; Soy sauce, low sodium

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	China, Archived	2	Servings

INGREDIENTS

1/4	lb	Chinese noodles —
		Dried or fresh
1/4	c	Chicken stock — low salt
2	tb	Sherry
1	tb	Oyster sauce
1	tb	Cornstarch
1/2	ts	Cayenne pepper
1	ts	Ground 5 spice powder optional
4	ts	Sesame oil
1	sm	Onion — sliced
2		Carrots — sliced
2		Celery stalks — sliced
3		Garlic cloves — crushed
1	tb	Fresh ginger root — chopped
1/4	lb	Snow peas
1/4	lb	Bean sprouts
1/4	lb	Mushrooms
		Soy sauce, low sodium

INSTRUCTIONS

Bring a large pot of water to a boil; add noodles. Boil 2-3 minutes;
drain.   While water boils, prepare sauce and vegetables. Mix chicken
stock, sherry, oyster sauce, cornstarch, cayenne and 5-spice powder if
using.  (5-spice powder available in oriental markets and in some grocery
stores) Heat 1 teaspoon sesame oil in a wok or skillet. Add onion; stir-fry
1 minute. Add carrots and celery; cook 2 minutes. Add garlic, ginger, snow
peas, bean sprouts and mushrooms. Toss another minute then add drained
noodles. Stir-fry 2-3 minutes, stirring constantly, to mix noodles and
vegetables.  Add sauce and toss for 2 minutes. Add remaining 3 teaspoons
sesame oil and toss to blend. Serve immediately with soy sauce. Jo Merrill,
recipe from personal files. 11/14/93 (?) MM by CUZ
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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