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 = See ingredient with photo
3 scallions, chopped = See ingredient with photo
1 slice ginger, shredded = See ingredient with photo
1 clove garlic, minced = See ingredient with photo
1 teas. MSG (Accent) = See ingredient with photo
1 teas. sugar
1/4 cup soy sauce = See ingredient with photo
3/4 cup vegetable oil
1/4 teas. sesame oil = See ingredient with photo
2 Tbls. sherry = See ingredient with photo
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.
More chinese food recipes