1 lb thin spaghetti or vermicelli
1 onion, cut into julienne
1 green pepper, cut into
-julienne 3/4 lb mushrooms, sliced
1/2 bun. fresh broccoli, cut
-into 1 flo 3 carrots, peeled and sliced
-thin on 2 cloves garlic, minced
2 tb peanut oil
2 c leftover ham, cut into
-julienne 1 tb mrs. dash
2 tb soy sauce
3 c to 4 c leftover bbq sauce.
Start spaghetti cooking first, cook according to directions. In a wok on high heat stir fry the vegetables in the peanut oil until crisp tender. Do not over cook! Add ham, drained spaghetti, seasonings, and BBQ sauce. Mix gently and heat through. Serve immediately. —–