Chicken Lo Mein(Canton Style - China)

• 2 boneless chicken breasts, sliced
• 1/4 lb. shrimp, cooked
• 2 to 3 carrots, cut into sticks
• 1 chopped onion
• 2 to 3 stalks celery, cut into sticks
• 1 red pepper, cut in strips
• 1 green pepper, cut in strips
• 1 bunch scallions, sliced
• 3 cloves garlic, minced
• 1/2 tsp. ginger
• 6 mushrooms, sliced
• 2 tsp. soy sauce
• 2 tsp. sugar
• 2 Tbsp. white cooking wine
• 1 tsp. cornstarch
• 1 Tbsp. salt
• 2 Tbsp. peanut oil
• oyster sauce
• noodles for four people

1. Combine chicken, 1 teaspoon salt, soy sauce, sugar, cooking wine and cornstarch.
2. Stir in 2 teaspoons oil.
3. Boil noodles for 2 minutes.
4. Drain.
5. Heat wok or pan on high.
6. Add 2 teaspoons oil; when some smoke comes out of the oil, put in the garlic, then the onion, carrots, peppers and 2 teaspoons salt.
7. Cook for about 1 minute, then add mushrooms.
8. Fry for a few seconds, then remove them.
9. Add more oil to the wok; add the ginger, white part of the scallions, then the chicken.
10. Fry, then add the green part of the scallions and the shrimp.
11. Fry them all for a while, then add the vegetables and cooked noodles.
12. Stir them for a while; add the oyster sauce and stir again for a few seconds.
13. Serves four.

chicken breasts, shrimp, carrots, onion, stalks celery, red pepper, green pepper, scallions, garlic, ginger, mushrooms, soy sauce, sugar, white cooking wine, cornstarch, salt, peanut oil, oyster sauce, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=677879 (may not work)