Beef Chow Mein Serving Size - 12 Prepared By - DnD Recipe Rating
			1 Lb thinly sliced beef (cut into ½” strips) 2 teaspoon light soy sauce 1/2 teaspoon sugar 1/4 teaspoon white pepper 2 teaspoon sherry 1/2 teaspoon fresh ginger (shredded fine) 1 Lb steamed chow mien noodles or fresh Chinese noodles 1 teaspoon salt 1 Clove garlic 3 Stalks celery 1 Lb bok choy (cut1/4” thick, diagonally) 1 small can sliced bamboo shoots (slice) 2 chinese mushrooms (prepare and slice) 1/ Lb bean sprouts 1 medium onion 1 Package frozen sugar peas 1 1/2 teaspoon salt 1/2 Cup Water 2 tablespoon cornstarch 1 tablespoon light soy
			Oil for frying (Electric wok setting – 375 degrees) Marinate meat in mixture of soy sauce, sugar, white pepper, sherry, and ginger, for 30 minutes. Boil noodles in 2 quarts boiling water and 1 tsp salt for 1 minute. Rinse in cold water and drain well. Heat 4 Tbsp. Oil in pan and fry noodles for approximately 5 to 6 minutes, turning frequently to prevent burning. Set aside. Heat 2 Tbsp. oil in frying pan until hot. Stir-fry beef mixture approximately 3 minutes or until all meat has changed color. Remove from pan and set aside. Heat 2 Tbsp. oil in pan until hot; stir-fry garlic until brown. Add celery and stir-fry for 1 minute. Add bok choy, bamboo shoots, mushrooms, bean sprouts, onion and salt; fry for 2 minutes. Add water and peas, and cook for five minutes. Make paste of 2 Tbsp. cornstarch, 1 Tbsp. light soy and 4 Tbsp. water; make well in middle of vegetables and add cornstarch mixture. When liquid starts to bubble, quickly stir vegetables. Mix and lightly toss fried noodles with vegetables; add stir-fried beef and mix well. Serve immediately.