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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove and discard fat from meat. Cut meat across the grain into thin slices. Combine 1 1/2 tablespoons soy sauce, 1 tablespoon sherry, and the satay sauce in plastic bag. Mix together. Mix in meat. Let stand 1 hour. | 2. 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. | 3. Cook noodles until tender according to package directions. Drain well. Heat 1 tablespoon oil in wok over medium-high heat. Add noodles and 1 tablespoon soy sauce. Stir-fry until noodles are light brown, 2 minutes. Place noodles on serving plate. Keep warm. | 4. Blend water, cornstarch, oyster sauce, bouillon, remaining 2 1/2 tablespoons sherry and 1 tablespoon soy sauce. | 5. Heat 1 tablespoon oil in wok. Stir-fry onions in oil 1 minute. Add celery, mushrooms, pepper, and sprouts. Stir-fry 2 minutes. Remove vegetables from wok. | 6. Heat 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. | 7. Return vegetables to wok. Cook and stir until hot throughout, 1 to 2 minutes. Spoon mixture over noodles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rump roast	1 1/2		trimmed	100.8667	0.0	22.44	0.5667
soy sauce	3 1/2	1/2		29.68	2.7608	4.5584	0.3192
sherry wine	3 1/2	tablespoons		100.8667	0.0	22.44	0.5667
satay sauce	1	tablespoon		100.8667	0.0	22.44	0.5667
celery	3	stalks		30.72	5.7024	1.3248	0.3264
yellow onion	2			-	-	-	-
mushroom	4	ounces		38.5553	7.6997	2.5401	0.5557
red pepper	1			-	-	-	-
bean sprout	4	ounces		100.8667	0.0	22.44	0.5667
chinese egg noodle	12	ounces		100.8667	0.0	22.44	0.5667
vegetable oil	4	tablespoons		468.92800000000005	0.0	0.0	54.4
water	3/4	cup		0.0	0.0	0.0	0.0
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
oyster sauce	2 1/2	1/2		22.95	4.914	0.6075	0.1125
chicken bouillon granule	2	teaspoons		100.8667	0.0	22.44	0.5667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.