4 tbsp. salad oil
1/2 lb. lean steak
1/4 tsp. ginger
1 sm. onion, minced
2 tsp. cornstarch
1/2 tsp. sugar
1 tbsp. light soy sauce
1 lg. carrot, shredded
2 stalks celery, shredded
1 1/2 c. shredded cabbage
1 (4 oz.) can mushrooms
1 1/2 c. chopped raw broccoli
1/2 lb. thin spaghetti
1 tbsp. light soy sauce
1/2 tsp. salt

Cook spaghetti and drain. Slice steak into very thin slices 2 inches long. Shred and chop veggies. Mix steak, ginger, onion, cornstarch, sugar and soy sauce. Heat oil in wok or large fry pan. Stir in steak mixture. Stir fry 1-2 minutes. Remove from pan.

Place celery, carrots, cabbage and broccoli in same pan. Stir and add 1/4 cup water. Lower heat and cover. Cook 2 minutes. Add mushrooms and stir a few seconds. Add cooked spaghetti, stir well and cook 2 minutes. Add soy sauce, salt and meat mixture. Mix well and serve.