- Remove and discard fat from meat.
Cut meat across the grain into thin slices.
Combine 1 1/2 tablespoons of the soy sauce,
1 tablespoon of the sherry and
the satay sauce in glass bowl.
Mix in meat.
Cover and let stand 1 hour.
- Cut celery into 1/2-inch diagonal slices.
Peel onions, cut into wedges and
separate layers.
Clean and slice mushrooms.
Remove seeds from pepper and
cut pepper into thin strips.
Rinse sprouts and drain.
- Cook noodles until tender according
to package directions.
Drain well.
Heat 1 tablespoon of the oil in
wok over medium-high heat.
Add noodles and 1 tablespoon of
the remaining soy sauce.
Stir fry until noodles are
light brown, 2 minutes.
Place noodles on serving plate; keep warm.
- Blend water, cornstarch, oyster sauce,
bouillon, remaining 2 1/2 tablespoons
sherry and 1 tablespoon soy sauce.
Heat 1 tablespoon of the remaining oil
in wok over high heat.
Stir fry onion sin oil 1 minute.
Add celery, mushrooms, pepper and sprouts.
Stir fry 2 minutes.
Remove vegetables from wok.
- Heat remaining 2 tablespoons oil
in wok over high heat.
Add meat and stir fry until meat
is brown, about 5 minutes.
Stir in water mixture.
Cover and cook 3 minutes.
Return vegetables to wok.
Cook and stir until hot throughout,
1 to 2 minutes longer.
Spoon mixture over noodles.
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