Colonel Ho's Chow Mein

Skillet One
fry the following all together in a hot wok:

1/2 pound cubed (1 .5 cm) cooked turkey breast, chicken breast or pork loin
1/4 cup peanut oil
1 tblsp chili oil
1 tblsp toasted sesame oil (Trader Joes)
1/4 cup scallions, sliced thin
1/2 to 1 clove fresh garlic (to taste)
1/4 cup soy sauce
2 large celery stalks, chopped
1/2 medium sweet or brown onion, chopped

Skillet Two
fry the following all together in a hot wok:
(add bean sprouts halfway through to avoid getting soggy)
(add cilantro at the end)

1/2 cup Chinese peas, chopped in half if desired
8 oz shitake and/or brown mushrooms, sliced, no stalks
ginger shavings to taste, about 1/2 teaspoon
2 to 3 cups bean sprouts
1/2 cup cilantro, leaves only, chopped fine
1/4 cup peanut oil
2 tblsp soy sauce

Combine the ingredients of both skillets, drain excess moisture or oil. Load on top of rice or noodles!
The rice below is suggested as a compliment. Himalayan Red rice can be found at gourmet stores.

Himalayan Red Rice for above (using ricemaker)
combine the following in a rice maker and let run it's cycle:

(The Himalayan Red  takes a little longer to absorb water than most rices, so parbroiled rice is used also, as it has a tougher consistency and won't get too soggy when cooked with the Red rice. When done, check for sufficient moisture and tenderness of the rice. I usually add a little water quickly, put the lid back on and let it stay on warm for 15-20 minutes, comes out perfect. )

1 cup Himalayan Red rice
1 1/2 cups Uncle Ben's parbroiled rice (NOT instant or regular!)
1/4 cup olive oil
Tblsp Kosher salt
2 tblsp soy sauce
1/4 cup pine nuts, raw