Beef Lo Mein

Ingredients

4 tb peanut oil

1 1/2 lb flank steak, shrimp, or chicken

2 stalks celery; shredded

2 slices ginger; minced

1 cup celery cabbage

1 scallion; minced

2 tsp.cornstarch

1/2 lb spaghetti or chinese/noodles

1/2 tsp.sugar

1 tbs.soy sauce

1/2 tsp. salt; optional

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 so and salt. Stir a minute to heat and serve.Yield: 4 Servings

Crabmeat Lo Mein

1 lb. egg noodles or spaggetti

1/2 lb crabmeat

1/4 lb bean sprouts

1/2 cup bamboo shoots

1/4 lb fresh mushrooms

1 medium onion

2 tbs soy sauce

1 tsp sugar

1/4 tsp salt

1 dash pepper

3 drops sesame oil; more or less

3 tbs oil

1/4 tsp salt

Pick over and flake crabmeat. Blanch bean sprouts. Slice bamboo shoots,mushrooms and onion.Combine soy sauce, sugar, salt, pepper and sesame oil,set aside.Heat wok on high heat add oil. Add remaining salt, then onion; stir-fry until translucent. Add mushrooms; stir-fry to soften. Add crabmeat and stir-fry 1 minute more.Add bean sprouts and bamboo shoots; stir-fry to heat through (about 1 minute). Then combine mixture with cooked noodles, gently blending in the soy-sugar mixture during the last minute of cooking. Yield: 4 Servings

Stir-Fried Vegetable Lo Mein

Ingredients

1 lb egg noodles or spagetti

10 dried black mushrooms

1 lb spinach

1 cup bamboo shoots cut into matchstick size

3 tbs oil

1/2 tsp salt

2 tb soy sauce

Soak dried mushrooms in warm water 15 minutes.Cook noodles drain and toss with some sesame oil.Cut spinach leaves in two. Slice bamboo shoots and soaked mushrooms. Heat oil in a wok on high heat. Add mushrooms and bamboo shoots; stir-fry 3 minutes.Add spinach, salt and soy sauce; stir-fry 1 minute more. Combine mixturewith soft-fried or tossed noodles