4 tablespoon Peanut oil
1/2 pound Flank steak
Ginger — minced Scallion — minced 2 teaspoon Cornstarch
1/2 teaspoon Sugar
1 tablespoon Light soy sauce
1 Carrot — shredded
2 Celery — shredded
1 1/2 cup Bean sprouts — (or shredded c
1/2 pound Thin spaghetti
1 tablespoon Light soy sauce
1/2 teaspoon Salt
Cook spaghetti as directed on package. Drain. Slice steak against the grain in thin pieces (more) 2 inches long. Shred carrot and celery. Mix steak, ginger, scallion, cornstarch, sugar, and 1 tablespoon light soy sauce. Set aside. Mix salt and 1 tablespoon light soy sauce. Set aside. Heat oil in a frying pan. Stir in steak mixture, stir-fry 2 minutes. Remove from pan. Put carrots and celery in same pan. Stir and add 1/4 cup water, lower heat and cover. Cook 2 minutes. Add bean sprouts, stir a few seconds. (If cabbage is used add with celery). (move) Add cooked spaghetti. Stir well and cook 2 minutes. Add soy and salt mixture and steak. Mix well and serve. from An Encyclopedia of Chinese food and cooking by Wonona W. and Irving B. Chang, Helene W. and Austin H. Hutscher. A book that I highly recommend. FROM: ALFRED RILLO (RXDN87A)