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Cousin June's Chop Suey

1 pound thin spaghetti
4 celery stalks
2 large scallions
2 carrots
2 large eggs

2 cups diced cooked pork
2 tablespoons soy sauce
1 teaspoon sage
2 tablespoons corn oil or sesame oil
Black pepper

Hot sauce

1. Prepare spaghetti as directed. Chill covered overnight or until firm and separated.
2. Use a deep iron skillet or stove-top wok. Cut up and carrots into small slanted pieces. Dice scallions. Heat pan over medium to high heat with half tablespoons of oil. Stir oil into oil bottom and sides of pan completely. Add celery and scallions together. Add pork, stir constantly until glowing color appears in vegetables; remove vegetables and place in bowl. Add carrots to pan. Stir and turn to cook thoroughly without burning. Vegetables should sizzle when cooking. Remove carrots when they have cooked 7 to 10 minutes.
3. Put remaining oil into pan. Add spaghetti and stir. Add 2 beaten eggs. Stir again. Add vegetables to pan. Mix well. Sprinkle with soy sauce and spices to taste. Continue stirring until all vegetables are completely mixed. Serve immediately.

Makes 6 to 8 servings. Total calories per serving: 434.

Recipe property of Nyla Morrison, author of "Minna Cooks Caribbean". Used with permission.