Joe's Chicken (Or Tofu) Lo Mein

Ingredients:

1 tablespoon of canola oil

Several dashes of sesame oil

Asian noodles, enough to serve 2. If you can't find Asian-style noodles, a medium-thick pasta like linguini will do.

1 teaspoon Hoisin sauce

1 tablespoon black bean sauce

1 tablespoon soy sauce

Pepper, to taste

1 teaspoon Asian chili sauce, or equal amount of dried red chile. (Optional, if you don't like it hot.) I recommend the Vietnamese style of chili sauce.

1 teaspoon of sherry wine (optional, for those on the wagon). Brandy may be substituted.

2 cloves of garlic, minced

2 chicken breasts, cut into bite-size chunks. Vegetarians can substitute firm tofu, about an equal amount.

1 small onion, or half of a large one, chopped

Several mushrooms, sliced (straw or Shitake mushrooms are more traditional)

Snow peas, about a cup

Broccoli florettes, about a cup

1 stalk of celery, chopped

Half of a large bell pepper, sliced

If you like plenty of veggies, chopped carrots and fresh spinach are also good additions. Add any amount you like. Also consider the Asian standards like water chestnuts, bean sprouts, bamboo shoots and baby corn.

A teaspoon of cornstarch, mixed with water until it's a thin paste

Method:

Cook the noodles until al dente. Don't salt the water -- this dish will likely be salty enough.

Put the oils in a wok or large frying pan and heat it up.

When it's very hot, add the sauces, sherry, pepper and chiles/sauce. Heat some more. Now add the meat or tofu.

If you use tofu, this won't take long. If you're using chicken, cook thoroughly until done.

Then add all the other ingredients, and turn the heat up very high. Stir fry just enough -- the veggies should remain fairly crisp. Last, add the cornstarch mix and stir thoroughly, giving the whole thing a couple more minutes. Make sure the noodles and other ingredients are well-blended.

Serve immediately, while hot and fresh. Serves 2. For 4, double all amounts in the recipe.

For those who like it saltier, more soy sauce may be added at the table.