Serving Size: 2

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

Cooking Directions:

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