Lo Mein > Loo

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Title: LO MEIN > LOO
Categories: Chinese, Pasta, Poultry, Meats
Yield: 3 servings

1/2 lb Chinese egg noodles;
-(dried, not fresh)
1 ts Sesame oil
1 ts Oil
2 oz Raw lean pork;
-in match sticks
2 oz Raw lean beef, in match
-book-cover sized pieces
2 oz Raw chicken, in small
-pieces of any shape
2 oz Raw shelled shrimp
-(cooked will do)
2 ts Dry sherry
2 ts Cornstarch
4 tb Oil
2 oz Mushrooms; sliced
-button or reconstituted
-Chinese
2 c Chinese cabbage; shredded
2 Scallions; cut in matches
2 tb Soy sauce
1 ts Salt
1/2 ts MSG;(or chicken bouillon)
1/4 lb Raw bean sprouts

Bring a lot of water to the boil. Dump noodles in; turn heat to low.
Cook 3 minutes. Drain, toss with sesame oil and regular oil, set
aside.

In 4 separate dishes, combine each of the meats with 1/2 t sherry and
1/2 t cornstarch.

Heat the 4 T oil in a skillet or wok to high. Add meats in this order,
stirring for a few seconds between each addition: pork, beef, chicken,
shrimp. As soon as you've added and tossed the shrimp, add the
mushrooms and cabbage. Cook until cabbage is wilted. Add scallions,
soy, salt, and MSG. Stir. Add the noodles and the bean sprouts, and
stir-cook for 3 min. Serve hot on a warm platter.

(this an adaptation of Joyce Chen's recipe) From: Michael Loo

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