Weeknight Chow Mein - cooking recipe

Ingredients

8 -12 ounces whole wheat spaghetti
1 teaspoon peanut oil
1 tablespoon peanut oil
8 -12 ounces Chinese cabbage, shredded
2 tablespoons peanut oil
2 teaspoons sesame oil
1 tablespoon fresh ginger, grated
1 tablespoon chili-garlic sauce (or to taste)
1 1 lb pork or 1 lb shrimp
1/2 onion, sliced thinly
4 ounces Chinese pea pods, slivered
1/2 red bell pepper, slivered
1 small zucchini, slivered
1 carrot, slivered
4 ounces mushrooms, sliced
3 tablespoons oyster sauce
lime wedge, to garnish

Preparation

Cook spaghetti in boiling water as directed. Drain in colander, sprinkle with 1 t. peanut oil to keep from sticking, and let set.
Slice chicken or pork into thin strips. Peel shrimp. A single meat, or a combo work fine in this recipe.
Heat 1 T. peanut oil in wok. Stir-fry cabbage until hot-crisp. Dump on top of spaghetti in colander and let set. (any moisture coming off the cabbage will drain, keeping your chow mein from getting soggy).
Heat 2 T. peanut oil in wok. Add sesame oil, ginger, chili sauce, meat or shrimp. Stir-fry until meat is almost done.
Add remaining veges and continue stir-frying until veges are hot-crisp and meat is done.
Add oyster sauce and stir to coat. Add cabbage and spaghetti and combine thoroughly.