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Sunday, October 28, 2007

Spicy Szechuan Chicken


3 - 4 chicken breasts, skinned and deboned
2 egg whites
2 tablespoons cornstarch
2 tablespoons sherry cooking wine
1 tablespoon barbeque sauce
2 tablespoons sesame oil
1 tablespoon soy sauce
2 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/2 - 1 teaspoon crushed dried chilies
1 tablespoon ginger, minced

4 carrots, cut into thin strips
3 green onions, chopped
1/2 red pepper, sliced
1/2 green pepper, sliced


1. Partially freeze chicken breasts. Cut into strips.

2. Combine sauce ingredients and set aside.

3. Mix together egg whites and cornstarch.

4. Coat chicken in cornstarch mixture.

5. Heat wok. Fry chicken strips in oil until they turn white.

6. Add 1 tablespoon oil to wok. Add vegetables and stir-fry
for 30 seconds.

7. Add sauce to vegetables.

8. When boiling, add chicken.

9. Stir-fry 1 to 2 minutes. Serve with rice.

Thursday, October 25, 2007

Halloween-Ghoulish Brain DIP


2 ripe, dark-skinned soft avocados
5 ounces of shredded cheddar cheese
10 sprigs fresh cilantro
4 tablespoons chunky salsa
Salt and freshly-ground pepper to taste


Wash and chop cilantro. On a cutting board and using a sharp knife, slice avocados in half. Remove the pits and put aside. Remove the center of avocados with knife and place in a bowl. Mash leaving a few lumps for brain effect. Stir in salsa until well blended. Add cheese and mix well. Place cilantro in the mixture and continue to mix until all ingredients are blended together well. Place pits in dip to keep dip from turning brown. Cover and refrigerate for at least 1 hour. Remove from refrigerator and discard pits. Add salt and pepper to taste being sure to stir well.

Serve with your favorite chips or fresh vegetables.

Monday, October 22, 2007

Apple Honey Glazed over Baby Spinach.

1/2 cup apple cider (not hard cider)
1 1/4 tablespoons honey
4 skinless salmon fillets (6 ounces each)
Salt and pepper, to taste
2 lemons halved
1 tablespoon butter
12 ounces fresh baby spinach
1 1/4 tablespoons white cooking wine

Preheat oven to 350 F. In a small saucepan bring the honey and cider to a boil over medium-high heat.
Continue to boil until half the mixture has evaporated.
Put the salmon in a large baking dish in one layer, skinned side up.
Drizzle the honey cider mixture over the salmon and let set for 10 minutes.
Heat a large oven proof skillet on the stove over medium-high heat.
Salt and pepper the flesh side of the salmon and place into the pan (flesh side down).
Brush the top with the honey cider glaze until the fish begins to caramelize (approximately 2 minutes).
Flip the fish over and drizzle with the rest of the glaze and add the lemon halves, cut side down.
Place in the oven and bake for 7 minutes or until the salmon flakes easily.

To prepare spinach, melt butter in another large skillet over medium heat.
When the butter is melted add salt, pepper and spinach.
When the leaves begin to wilt, add the wine and cook for 2 minutes. Drain spinach. Arrange on 4 plates with the spinach on the bottom, salmon on top garnished with a lemon half on the side.

Thursday, October 18, 2007

Sweet Goblin Snack.


1/4 cup maple-flavored syrup
2 tablespoon butter or margarine
1/4 teaspoon ground cinnamon
4 cups Cocoa or Fruity PEBBLES Cereal
1 cup Dry Roasted Peanuts
2 cups Miniature Marshmallows
1 cup candy corn
1 cup candy-coated chocolate pieces


Grease a large baking dish. In a microwave safe bowl put maple syrup, cinnamon and butter. Microwave on high for 45 seconds. Remove bowl from microwave and stir until butter is melted. Can microwave an additional 5 seconds if butter is not soft enough. Mix cereal and peanuts together in large bowl. Add to syrup mixture and fold together with rubber spatula making sure all ingredients are covered well. Heat oven to 300 degrees. Place cereal mixture into baking dish being sure to spread out evenly. Place in oven and bake 30 minutes, stirring at 10 minute intervals to make sure cereal mixture cooks evenly. Cool. Once cereal is cool enough to touch, break into pieces in bowl. Be sure the bowl has an air tight lid. Add marshmallows and candies. Place lid on bowl and shake to make sure all ingredients are mixed together.

Can be stored at room temperature, in airtight container, for up to 3 days.

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Spooky Graveyard Treats


15 chocolate sandwich cookies, crushed
3 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (12 ounce) COOL WHIP Whipped Topping, thawed, divided
1-2 green Fruit Rollups, shredded
6-8 raisins
3 CAMEO Creme Sandwich Cookies
Black, brown or grey decorating gel
5 candy pumpkins
10 pieces candy corn


Place both boxes of instant pudding powder into a large mixing bowl. Add milk. Beat with electric mixer on low speed until all the powder is absorbed in milk and there are no lumps. Let stand until slightly thickened. Mix in 2 cups of Cool Whip with rubber spatula. Gently fold in 1/2 of the cookie crumbs, folding until well blended. Place pudding mixture in a large rectangular pan. Cover top completely with remaining cookie crumbs. Cover and refrigerate for 2 hours. After dessert has chilled remove from refrigerator and decorate. Take shredded fruit rollups and place strategically around top of dessert for grass. Decorate CAMEO Cookies to look like tombstones with gel.

To make ghosts, take remaining Cool Whip and using a tablespoon place a large dollop on top of dessert. Next take a smaller dollop and place on top of large dollop. Be sure to take spoon in an upward swirl to make top of ghost head. Add raisins for the ghost eyes.

Finally place pumpkins and candy corn strategically around the top. Serve immediately

Wednesday, October 17, 2007

Mango Pudding

(Mango pudding is a popular dim sum dessert. This simple dessert captures the glorious flavor of mango like no other. Its texture is silky rich, and its flavor, simply wonderful. Fresh cream is called for in the original recipe, but evaporated milk gives it the same richness without the fat.) Serves 8

2 envelopes unflavored gelatin
3/4 cup (175 mL) sugar
1 cup (250 mL) hot water
3 cups (750 mL) pureed fresh mangoes
1 cup (250 mL) 2 percent evaporated milk
8 ice cubes
lime wedges,optional
fresh mango slices for garnish, optional

Add gelatin and sugar to hot water and mix until dissolved and smooth.
In large bowl, mix mango puree, evaporated milk and ice cubes.
Pour gelatin mixture into mango mixture and stir until ice cubes are melted.
Pour mixture into jelly mould and chill until set, at least 3 hours.
To serve, dip jelly mould briefly in hot water then turn pudding out onto platter. Squeeze on some lime juice, garnish with mango slices if desired and serve.
(Best eaten within a day).

Trick or Treat Cookies

6 squares of Premium White Baking Chocolate
2 squares of Semi-Sweet Baking Chocolate
Peanut Butter Sandwich Cookies
Chocolate Sandwich Cookies
Chocolate Chip Cookies
Vanilla Wafers
Red and yellow food coloring
Decorating gels
Assorted candies
Fruit snack rolls
Wax paper

Place baking chocolate in separate microwave bowls. Microwave each baking chocolate according to directions on box. Remove bowls from microwave and stir making sure chocolate has completely melted. Spread wax paper out on flat surface to place cookies on once decorated.

To make pumpkins place some of the white chocolate in another bowl. Add a one drop of red and yellow food coloring and stir to make white chocolate orange. Ice chocolate sandwich cookies, chocolate chip cookies and vanilla wafers with orange colored chocolate. Place green gel at the top for stem and use candies or gel to make your pumpkin face.

To make your ghosts, ice Nutter Butter cookies with white chocolate. Make faces with decorating gel or candies.

For bats coat Nutter Butter cookies with dark chocolate. Lay cookie sideways and make eyes and fangs with red decorating gel. To make mummy shaped cookies take Nutter Butter cookies and cover with white chocolate.

Wrap fruit rolls around cookie to make the mummy effect. Add eyes with candies or gel.
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Monday, October 15, 2007

Vegetarian Fried Wonton

(Do not make too far ahead of time. The wonton skins will soften if allowed to sit for a long time. If possible, make and serve them immediately). Makes 30 - 35 wontons
1 package wonton skins (about 30 - 35)
Hoisin sauce, for dipping

1 tablespoon peanut oil
1/4 cup carrots, finely shredded
1/2 cup cabbage, finely shredded
1/4 cup bean sprouts
2 tablespoons finely chopped garlic
1 tablespoon dark soy sauce
3 tablespoons mashed bean curd
1 teaspoon sugar1/2 teaspoon salt
1 teaspoon sesame oil
1/2 teaspoon freshly ground black pepper
2 - 3 tablespoons oil for stir-frying
2 cups peanut oil for deep-frying

1. For the filling, heat a wok or large frying pan and add the oil.
When moderately hot, add the carrots, cabbage, bean sprouts, and garlic and stir-fry for 1 minute. Set aside to cool thoroughly.
2. Combine the cooled vegetables with the rest of the filling ingredients and mix well.
Using a teaspoon, put a small amount of filling in the center of each wonton skin. Bring up 2 opposite corners, dampen the edges with a little water, and pinch them together to make a triangle. Fold over the bottom 2 corners so they overlap, and press together. The filling should be well sealed in.
3. Heat the oil in a deep fat fryer or large wok until hot.
Deep-fry the filled wontons in several batches. Drain on paper towel.
Serve at once with hoisin sauce.

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Sunday, October 14, 2007

Pho Bo=Beef Noodles Soup

A nourishing soup made with flat rice noodles, Pho Bo is popular throughout Vietnam.

Beef Broth:
1 small onion, chopped1
2-inch stick ginger
2 pounds beef bones
12 cups water
6 star anise1 teaspoon salt
1 teaspoon sugar
1 pound lean, tender beef
Noodles: 1 16-ounce package dry, flat rice noodles (pho)
Garnish: 3 scallions, thinly sliced
1 large onion, thinly sliced
10 cilantro sprigs, finely chopped
1 cup bean sprouts
10 sprigs basil
10 sprigs fresh culantro (ngo gai) fresh red or green chile pepper, thinly sliced Accompaniments:lime or lemon quarters
fish saucehoisin sauce
hot chile sauce
Broil onion and ginger until they look burned. Using back of cleaver, smash the ginger and set aside.
Wash beef bones, place in a large soup pot and add water to cover.
Bring to a boil and immediately pour off this "first boiling" water and discard.
Add another 12 cups of fresh water and again bring to a boil. Skim off foam.
Add the broiled onion and ginger, star anise, salt and sugar. Over medium-low heat, simmer for 30 minutes.
Slice raw beef into thin strips and set aside.
Remove bones from broth and strain out vegetables and seasonings.
Soak noodles in cold water for 10 minutes. Drain.
In a soup pot bring two quarts fresh water to a boil. Add drained noodles and cook seven minutes at a rolling boil, stirring occasionally until noodles are tender. Rinse noodles under cold running water and set aside.
Return the broth to a boil over high heat.

*Culantro is a leafy herb with a similar aroma to cilantro, although more pungent. If unavailable, increase the amount of cilantro or simply leave out.

Thursday, October 11, 2007

Jack-O-Lantern Face Pancake


2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 teaspoon pumpkin pie spice
2 eggs
1 3/4 cups milk
3 tablespoons melted butter plus 1 tablespoon for frying
1/2 cup canned pumpkin
1 stick of butter
Strawberry syrup


In a large bowl blend flour, baking powder, salt, sugar and spice together well. In another large bowl blend eggs. Add milk and stir. Add 3 tablespoons of melted butter and canned pumpkin. Stir until all ingredients are mixed together well. Gradually add dry ingredients to pumpkin mixture. Stir until all dry ingredients are moistened only. Batter will be slightly lumpy. Heat pancake griddle on medium heat to 350 degrees. Test temperature by putting a few drops of water on the griddle. If they bubble your temperature is just right.

Place 1 tablespoon of butter on griddle. Pour 1/2 cup of batter on griddle. Cook pancake until bubbles appear on top. Flip and continue cooking until golden brown. To serve place 2-3 pancakes on top of each other. On top pancake take 3 slices of butter cut into triangle shape. Place 2 triangles at top of pancake for the eyes and one in the middle for the nose.

Make the pumpkin mouth with strawberry syrup.

Wednesday, October 10, 2007

Freaky Edible Eyeballs


1 box (18.25-ounce) dark chocolate cake mix
1 1/3 cups chocolate milk
1/2 cup canola oil
3 eggs
1 box (3.4-ounce) instant butterscotch pudding
1 1/4 cups milk
1/2 cup smooth peanut butter
1 container (12-ounce) ready-to-spread white frosting
Red, black, green, blue and brown decorating gel
24 Halloween paper baking cups


Place cake mix in large mixing bowl. Add milk and blend with hand mixture until cake mix is moistened. Add oil and eggs and continue mixing until all ingredients are mixed well. Continue to mix until no lumps appear. Line muffin tins with baking cups. Fill cups 2/3 full of cake batter. Bake in a preheated 350 degree oven for 20 to 25 minutes or until toothpick inserted in center of cupcake comes out clean.

Remove from oven and cool on wire rack. In the meantime take pudding mix and place in bowl and add milk. Mix until pudding is completely dissolved in milk. Add peanut butter and mix well. Mixture should be smooth and slightly thick. Place in refrigerator for 30 minutes or until pudding is set. Once cupcakes are cooled make a small hole from top to bottom of cupcake. Using a pastry bag or large freezer bag with a small hole snipped in one bottom corner place filling into hole in cupcake making sure to only fill 3/4 of the up. Ice cupcakes with ready to spread frosting making sure to go all the way to the edges. In the middle of cupcake using the black gel make small pupil of eye. In a wider circle around pupil use blue, green or brown gel to make the iris color of the eye.

Use the red gel to make red veins running from the iris to the edge of cupcake

Crispy Halloween Chips

1 package of large flour tortilla
1/4 cup olive oil
Salt, optional
Halloween shaped cookie cutters


Place tortilla on a flat surface. Using the cookie cutters, cut each tortilla into your favorite Halloween shapes. Brush olive oil onto both sides of your shape. Place on cookie sheet. Place in broiler. When the shape begins to brown, flip and finish browning the other side.

Sprinkle with salt if desired and serve with your favorite dip.

Tuesday, October 9, 2007

Halloween-Creepy Crawly Fruit Punch


2 10-oz. pkgs. frozen strawberries, thawed
1 6-oz. can lemonade concentrate, thawed
1 quart ginger ale
2 cups raisins
Gummy worms


Place thawed strawberries in a food processor.
Add thawed lemonade and process until smooth and starts to thicken.
Pour liquid in a punchbowl.
Add ginger ale and blend together.
Add raisins. Mix well to be sure raisins don't stick together.
Place some of the gummy worms in the punch and the rest put around top of punch bowl.
Serve with a gummy worm over the side of the cup.

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Spicy Three Peppers Steak

1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
2 tablespoons oil
2 cloves garlic, crushed
1 pound beef steak (such as top sirloin or flank steak), thinly sliced
1 large onion, sliced
4 plum tomatoes, quartered
2 tablespoons oyster sauce
2 tablespoons mild sweet chili sauce
2 tablespoons of cornstarch


Mix sliced beef with a little salt,pepper and 1 tsp. of cornstarch. Set aside
Parboil peppers in a pan of boiling water 1 minute. Drain.
Heat half the oil in a wok. Add garlic and stir-fry until fragrant.
Add beef and stir-fry until browned. Remove.
Heat remaining oil in wok. Add onion and stir-fry until beginning to brown.
Add peppers, tomatoes, oyster sauce, and sweet chili sauce.
Stir-fry until hot.
Return beef to the pan and stir until hot.And a little diluted cornstarch.
Serve with white rice.

Sunday, October 7, 2007

Party Trail Mix


6 tbsp Butter
4 tsp. Worcestershire sauce
1 tsp seasoned salt
1 tsp. hot pepper powder
6 cups Chex(Wheat,corn ,rice,pretzels,cheerios)
3/4 cups nuts(salted)

1. Add pretzels, Cheerios, double butter, and Worcestershire.
2. Heat oven to 250 F.Slowly melt butter in shallow pan
3. Stir in Worcestershire and salt.Add chex and nuts.
4. Mix to coat all pieces. Heat in oven 45 minutes.Done ,sprinkle hot pepper powder(optional)
5. Spread on absorbent paper to cool.
Yield: 8 3/4 cups

If adding pretzels and Cheerios, double butter and Worcestershire.

Spinach Dip

1(10 oz.) package chopped spinach
1 cup mayonnaise
1 cup water chestnuts, drained and chopped
1 pkg.dry soup(onion)
1 tsp garlic salt or powdered

1. Thaw spinach if frozen, remove excess water.
2. Combine spinach, mayonnaise,sour cream,garlic drysoup mix,
and water chestnuts; mix well.
3. Cover and chill
4. Serve with crackers or raw vegetables

Friday, October 5, 2007

Roast Mutton Kebabs


1 lb. (500g) lean boneless mutton
1/4 tsp. fresh ginger, chopped
2 tsp. salt
1/2 tsp. peppercorn water
1/2 tsp. pepper
1/2 tsp. sesame oil
2 tsp. soy sauce
1/4 tsp. MSG(optional)
1/4 tsp. scallions chopped

1. Slice the mutton very thinly.
Mix together the salt, pepper, soy sauce, scallion,
ginger peppercorn, water, MSG (optional), and sesame oil,
add to the mutton, stirring until well-coated.
Let it marinate 30 minutes or longer.
2. String the mutton slices on skewers . Roast over a charcoal fire or on grill until cooked through and serve.
Serve with slice cucumber, and peanut spicy sauce.

You can substitute mutton with beef, chicken or pork.

Thursday, October 4, 2007

Hot and Spicy Chicken

4 tablespoon Oil 1 Scallion
2 Hot peppers -- or more
1 tablespoon Shredded ginger
1 tablespoon Sherry
2 tablespoon Light soy sauce
2 pound Fryer
1/2 cup Chicken broth 1 tablespoon
Light soy sauce
2 tablespoon Wine vinegar
1 tablespoon Sugar
1/2 teaspoon Salt
1 teaspoon Anise pepper --
1 tablespoon Cornstarch

1. Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger, sherry, soy sauce mixture.
2. Cut scallion and hot peppers diagonally into 1-inch pieces.
3. Grind anise pepper to powder. Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper.
4. Heat oil. Add scallion, and stir fry several seconds.
5. Add ginger, sherry, soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes more.
6. Add chicken broth mixture, mix well. Cook over low heat until chicken pieces are tender.
Add cornstarch to thicken.

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Wednesday, October 3, 2007

Coconut Fried Shrimp


1 cup Baker's Angel Flakes Coconut
1/4 cup flour
1 tsp salt
1/8 tsp pepper
1 lb cleaned/deveined Shrimp
1 Egg slightly beaten
1 cup oil for frying

Mix coconut,flour,salt ,pepper,set aside
Dip shrimp in eggs,one at a time,roll in coconut flour mixture.
Heat oil in large skillet on medium heat at about 325 F.
Add shrimp to oil, fry 3 to 4 minutes on each side or until
golden brown.
Drain on paper towels.
Serve with Lemon wedge, or sauce if desire(Cocktail or sweet and sour)

BarBQue Roast Pork

1/2 teaspoon Ground cinnamon
1/4 cup Soy sauce 1 Green onion -- cut in half
2 tablespoon Dry red wine
1 Clove garlic -- crushed
1 tablespoon Brown sugar
2 Whole pork tenderloins(about 12 oz each) trimmed
1 Tablespoon Honey

1. Combine soy sauce; wine, sugar, honey, food coloring, cinnamon, onion and garlic in large bowl. Add pork, turning tenderloins to coat completely.
2. Cover and refrigerate 1 hour or overnight, turning meat occasionally.
3. Drain pork, reserving marinade. Place tenderloins on wire rack over baking pan. 4. Bake in preheated 350F oven, turning and basting often with reserved marinade, until cooked through, about 45 minutes.
5. Remove pork from oven; cool. Cut into diagonal slices.
6. Serve with slice cucumber/lettuce .Topped on White or Fried Rice.

Sun Ya(House Special) Fried Rice

6 tbsp. tablespoons oil
2 eggs, beaten with 1/2 teaspoon salt
1/2 cup fresh shrimp, shelled, deveined, and washed
1 1/2 teaspoons sherry
4 cups cold cooked rice
1/2 teaspoon salt
1/2 cup cooked chicken, diced
1/4 cup roast pork*
2 dried black mushrooms (soaked in boiling water 20 minutes, stems removed, cooked 20 minutes), diced
2 tablespoons chicken stock
2 tablespoons frozen peas, blanched 1 minute in boiling water and rinsed under cold water
Green onions(chopped )

1. Heat 2 tablespoons of oil in wok. When very hot, pour in beaten eggs and scramble briskly with spoon. Set aside.

2. Heat 2 tablespoons of oil in wok. Stir-fry shrimp on high heat 30 seconds. Add sherry. Stir-fry 10 seconds. Remove to plate. Set aside.

3. Heat 2 tablespoons of oil in wok. Add rice. Stir constantly over moderate heat, breaking up lumps with spoon. Add salt.

4. Continue stirring until rice becomes hot. Pour in chicken, pork, mushrooms, and scrambled eggs. Stir-fry to mix. Add stock to moisten scrambled ingredients.

5. Add shrimp and eggs. Stir-fry until thoroughly heated and mixed.Sprinkle some chopped green onions on top.Add a dash of sesame oil/

*This is a very flexible recipe. You may vary it with leftover turkey, duck, or lobster.

Tuesday, October 2, 2007

Vegetarian Salsa Soup.

Preparation time : 25 Minutes


6 (14.5 ounce) cans chicken broth
1 (16 ounce) jar medium salsa
2 cups chopped carrot
2 cups celery, chopped
1 cup frozen mixed vegetables


In a pot over medium high heat, combine the broth, salsa, carrots, celery and mixed
Simmer together for 20 minutes, or until vegetables are tender
Add a little salt and pepper .

Creole Egg Plant

Preparation Time:30 min.

1 onion, peeled and chopped
1 green bell pepper, seeded and chopped
1 can (8-oz.) tomato sauce
1 clove garlic, crushed
1/2 teaspoon salt
1/4 teaspoon dried crushed oregano
1/4 teaspoon black ground pepper
1/4 teaspoon hot pepper sauce
1 eggplant, peeled, sliced, diced

In a heavy skillet combine onion, green bell pepper, tomato sauce, garlic, salt, oregano,pepper, and hot pepper sauce.
Cover and cook over low heat for 10 minutes; stir in
Cover and cook an additional 20 minutes, stirring occasionally.
Serve with rice.

Monday, October 1, 2007

Beef Lo Mein(Noodles)

1 pound flank steak, cut in half lengthwise, then sliced across the grain in thin slices
3 tablespoons soy sauce
2 tablespoons Chinese rice wine or dry sherry
2 teaspoons cornstarch
2 tablespoons oyster sauce
1/2 teaspoon sugar
1/2 pound fresh Chinese egg noodles (lo mein noodles)
1 tablespoon sesame oil
4 tablespoons oil, divided
2 carrots, cut julienne
8 leaves Chinese cabbage or romaine lettuce, cut in crosswise shreds
1 small (4-ounce) can sliced mushrooms, drained

Mix beef with 2 tablespoons soy sauce, 1 tablespoon Chinese rice wine or sherry, and the cornstarch. Let stand 20 minutes. Combine remaining soy sauce and rice wine with oyster sauce and sugar. Set aside.
Bring a large pot of water to a boil. Add noodles, stirring to separate. Cook about 2 minutes, until al dente.
Drain, rinse with cold water, and toss with sesame oil. Set aside.
Heat 1 tablespoon oil in a wok. Add carrots and stir-fry 1 minute. Add shredded cabbage or lettuce and mushrooms and stir-fry 1 minute longer. Remove.
Heat another tablespoon of oil in the wok. Add beef mixture and stir-fry until browned, about 2 minutes. Remove.
Wipe out wok. Heat remaining 2 tablespoons oil in wok. Add noodles and stir-fry until they are heated through.
Stir in vegetables and beef.
Add sauce and stir-fry to mix well.