1 Tablespoon vegetable oil
2 scallions, trimmed, and cut crosswise into 1/2-inch thick pieces
1 1/2 Cups sliced Napa cabbage
1/4 Cup sliced celery
1/4 Cup bean sprouts
1/4 teaspoon sugar
1/2 Cup chicken broth
1/2 Tablespoon soy sauce
1 teaspoon Oriental sesame oil
1/2 Tablespoon cornstarch, dissolved in 1 Tablespoon cold water
Red pepper flakes, to taste
1/4 lb. cooked vermicelli noodles
In a large heavy skillet heat the vegetable oil until it is hot but not
smoking and in it stir-fry the scallions, cabbage, celery and bean sprouts
for 3 minutes, or until the cabbage is wilted. Add the sugar, broth, soy
sauce, and sesame oil and simmer the mixture, covered, for 3 minutes.
Stir the cornstarch mixture together, stir it into the vegetable mixture, and
bring the liquid to a boil. Season to taste with red pepper flakes.
Simmer until heated through and serve over noodles.
Yield: 1 serving.