Instructions: 1. THINLY SLICE 21 LBS OVEN ROAST 1/2 BY 2" LONG STRIPS.

2. CARROTS FRESH THINLY SLICE 2 LBS 1/2 BY 2" LONG STRIPS.

3. GREEN PEPPERS THINLY SLICE 2 LBS OR 1/2 QT 1/2 BY 2" STRIPS.

4. ONION DRY THINLY SLICE 5 LBS.

5. GREEN ONIONS SLICED 1 LB INTO 1" STRIPS.

6. MUSHROOMS SLICED 2 LBS.

7. GARLIC FRESHLY MINCED 4 TBS.

8. COOK MEAT IN ITS OWN FAT UNTIL WELL BROWNED.

9. SAUTE CARROTS AND GREEN PEPPERS IN SALAD OIL 10 MINUTES OR UNTIL TENDER.

10. SAUTE ONIONS
OR UNTIL TENDER. COMBINE MEAT VEGETABLES AND MUSHROOMS DO NOT OVER MIX.

11. COMBINE SOY SAUCE
TO MEAT AND VEGETABLE MIXTURE. COOK 2 MINUTES MIXTURE LIGHTLY OVER MEDIUM HEAT.

12. BOIL NOODLES UNTIL DONE

SERVING SIZE: 1 CUP

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