Today's recipe is our final offering from our "Back to School" collection. The Cook and Kitchen Staff hope you have enjoyed our selection of easy-to-prepare recipes for the college-bound student.

Even though today's recipe is probably the most complex to prepare from the collection, it's also one of the tastiest, and you can consider it time well spent. Dinner is still ready in about an hour, and you'll be glad you extended a little effort to slice, dice, and marinate your meal.

Slice flank steak very thin, making sure to cut across the grain. Trim to about 2-inch-long strips. Or prepare shrimp or chicken, if desired.

In a small mixing bowl combine ginger, green onions, cornstarch, sugar, and soy sauce. Add steak (or chicken or shrimp) and set aside to marinate at room temperature for at least 30 minutes.

Meanwhile, cook and drain Chinese Noodles or Spaghetti as directed on package. If you add a few drops of vegetable oil to the boiling water while cooking, you will keep the noodles from sticking and clumping together. Set aside drained noodles and reserve.

Place half the peanut oil in a wok or heavy skillet and heat over medium-high setting to smoking. Stir-fry meat mixture for about 2 minutes; do not overcook. Reserve.

Place the remaining peanut oil in the same wok or heavy skillet and warm to nearly smoking, again. Add celery and cabbage and stir-fry for about 2 minutes, to lightly wilt the vegetables. Add Chinese noodles or spaghetti, stir constantly and cook for a few minutes more. Add reserved meat mixture and salt, if desired. Stir-fry for a minute or two to thoroughly heat through. Serve straight from the skillet or wok.

v2.0l.