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SHANGHAI STYLE BEEF OVER NOODLES 
1/2 lb. flank or round steak (shredded)
1 lb. Chinese cabbage (can use celery, sprouts or reg. cabbage as well)
4 tsp. oil
12 oz. noodles
2 tbsp. oil

A:
1/2 tsp. garlic salt
1 tbsp. cornstarch
1/2 tsp. chicken bouillon
1 tsp. sugar
1 tbsp. sherry
1 tbsp. soy sauce
1 tbsp. water
1 tsp. oil

B:
1 tsp. cornstarch
1/2 c. chicken broth

C:
3 tbsp. soy sauce
2 tsp. sesame oil
2 stalks green onion, shredded
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