4
cups cooked Chinese noodles (or very thin spaghetti)
rinsed
and drained
12
oz. diced cooked meat (beef, chicken, pork ... any)
1
package frozen French-style green beans, thawed
2
cups fresh bean sprouts
3
scallions, chopped
1
slice ginger, shredded
1
clove garlic, minced
1
teas. MSG (Accent)
1
teas. sugar
1/4
cup soy sauce
3/4
cup vegetable oil
1/4
teas. sesame oil
2
Tbls. sherry
Mix
together MSG, sugar, and soy sauce. Set aside.
Heat
wok or pan hot and dry. Add just 3 tablespoons of the
vegetable
oil and all the sesame oil. Put in ginger and garlic to
brown
first, then all the other vegetables. Stir and cook for one
minute
over high heat. Add the sherry. Cover and cook one
minute
longer. Turn off heat. Remove vegetables, and drain;
discard
these juices. Set drained vegetables aside.
Heat
wok or pan dry again. Put in remainder of oil. Turn heat
to
medium. Add cooked noodles and stir constantly to heat
through
and to coat the noodles with oil for a couple minutes.
Add
your choice of meat and reserved vegetables; mix
thoroughly.
Add reserved soy sauce mixture and stir until
noodles become one
even color. Serve.