Recipe - Lo Mein

One half pound Chinese egg noodles;
(dried, not fresh)
1 teaspoon Sesame oil
1 teaspoon Oil
2 ounce Raw lean pork;
in matchsticks
2 ounce Raw lean beef, in match
bookcover sized pieces
2 ounce Raw chicken, in small
pieces of any shape
2 ounce Raw shelled shrimp
(cooked will do)
2 teaspoon Dry sherry
2 teaspoon Cornstarch
4 tablespoon Oil
2 ounce Mushrooms; cut or sliced up
button or reconstituted
Chinese
2 cup Chinese cabbage; shredded
2 Scallions; cut in matches
2 tablespoon Soy sauce
1 teaspoon Salt
One half teaspoon MSG;(or chicken bouillon)
One fourth pound Raw bean sprouts

Bring a lot of water to the boil. Dump noodles in; turn heat to low.
Cook 3 minutes. Drain, toss with sesame oil and regular oil, set
aside.

In 4 separate dishes, combine each of the meats with One half t sherry and
One half t cornstarch.

Heat the 4 T oil in a skillet or wok to high. Add meats in this order,
stirring for a few seconds between each addition: pork, beef, chicken,
shrimp. As soon as you've added and tossed the shrimp, add the
mushrooms and cabbage. Cook until cabbage is wilted. Add scallions,
soy, salt, and MSG. Stir. Add the noodles and the bean sprouts, and
stircook for 3 min. Serve hot on a warm platter.

(this an adaptation of Joyce Chen's recipe) From: Michael Loo

Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between
Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip