Yield: 6 servings
|2 ounces||Clear noodles|
|2 \N||Celery stalks sliced diagonally|
|2 mediums||Onions; sliced vertically|
|½ pounds||Mushrooms; fresh or canned|
|1 medium||Carrot; shredded|
|¼ pounds||Fresh snow peas; julienned|
|½ pounds||Beef or chicken|
|1 \N||Soy sauce|
|\N \N||Fresh ground black pepper|
Soak noodles in hot water; drain and chop coarsely. Beat eggs, fry and cut into thin strips. Cut meat into thin pieces and marinate as in Bul-ko-kee. Heat wok; add oil; when hot, add salt and stir-fry vegetables one at a time. As vegetables are cooked, remove and keep warm in a large metal bowl or pot on low heat. Fry meat last; add to vegetables; add noodles; mix well and season to taste with soy sauce and pepper; garnish with egg strips.
From Chuck Ozburn HBWK07A.
Converted by MMCONV vers. 1.00