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Chinese: Golden Crown Restaurant House Specia

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Ethnic Main dish Meat Oriental Vegetables

Ingredients:

  • 1 15-oz. Package chow mein noodles (not canned)
  • 1/4 c Vegetable oil, divided
  • 2 Garlic cloves, minced
  • 1 1/2 c Fresh bean sprouts
  • 1/4 c Slivered bok choy
  • 1/4 c Slivered carrot
  • 1/4 c Slivered green pepper
  • 1/4 c Slivered celery
  • 2 tb Sliced water chestnuts
  • 2 tb Slivered bamboo shoots
  • 2 tb Sliced canned mushrooms
  • 2 tb Slivered onion
  • 1/4 lb Peeled small shrimp (60 to to 75 per pound size)
  • 1/4 c Chopped chicken
  • 1/4 c Slivered Chinese BBQ pork
  • 1 c Chicken broth
  • 1 tb Cornstarch
  • 1 ts Oyster sauce
  • 1/2 ts Granulated sugar
  • 1/2 ts MSG (Optional)
  • 1/8 ts Salt

Directions:

Boil chow mein noodles according to package directions. Drain.
 
Heat 2 tablespoons oil in wok or very large frying pan. Stir-fry noodles for 3 to 5 minutes, or until crisp and light brown. Remove from wok and set aside. Add remaining 2 tablespoons oil and garlic. Add bean sprouts, bok choy, carrot, green pepper, celery, water chestnuts, bamboo shoots, mushrooms and onion to wok. Stir-fry for serveral minutes over high heat. Add shrimp, chicken and barbecued pork. Continue stir-frying several minutes. Add broth and cover with lid. Cook with lid on for 3 to 4 minutes.
 
Combine Cornstarch with cold water. Stir in oyster sauce, sugar, MSG, if used, and salt. Add sauce and noodles to wok. Continue cooking just until sauce thickens about 1 minute. Serve immediately.
 
Makes 6 servings.
 
SOURCE: From the Golden Crown Restaurant, Beaverton, Oregon.
 
September '91 FOODday, Oregonain Newspaper.
 
Shared by Cate Vanicek
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini