Recipe - Vegetable Lo Mein For Two

One fourth pound Chinese noodles
Dried or fresh
One fourth cup Chicken stock low salt
2 tablespoon Sherry
1 tablespoon Oyster sauce
1 tablespoon Cornstarch
One half teaspoon Cayenne pepper
1 teaspoon Ground 5 spice powder
optional
4 teaspoon Sesame oil
1 small Onion cut or sliced up
2 Carrots cut or sliced up
2 Celery stalks cut or sliced up
3 Garlic cloves crushed
1 tablespoon Fresh ginger root chopped
One fourth pound Snow peas
One fourth pound Bean sprouts
One fourth pound Mushrooms
Soy sauce, low sodium

Bring a large pot of water to a boil; add noodles. Boil 23 minutes;
drain. While water boils, prepare sauce and vegetables. Mix chicken
stock, sherry, oyster sauce, cornstarch, cayenne and 5spice powder if
using. (5spice powder available in oriental markets and in some grocery
stores) Heat 1 teaspoon sesame oil in a wok or skillet. Add onion; stirfry
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. Stirfry 23 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