2 tsp. peanut oil
1/4 c. thinly sliced scallions (green onions)
1/2 tsp. minced pared ginger root
8 oz. skinned and boned chicken breasts, cut into thin strips
1 c. thinly sliced mushrooms
3/4 c. bean sprouts
1 tsp. each oyster sauce and soy sauce
1 c. cooked vermicelli (very thin spaghetti)

In 9 or 10 inch skillet, heat oil; add scallions and ginger root and saute for 1 minute. Add chicken and saute for 2 minutes; add mushrooms and bean sprouts and cook until vegetables are tender, 3 to 5 minutes. Stir in oyster sauce and soy sauce. Add vermicelli and stir to combine; cook until heated through, about 1 minute.

Makes 2 servings.