---------- Recipe via Meal-Master (tm) v8.x    [from Now You're Cooking!]
 
       Title: Lo Mein > Loo                                               
  Categories: meats, pasta, poultry, chinese
       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
       2 oz raw chicken, in small pieces
            - of any
       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 dried
       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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