Recipe - Golden Crown Restaurant House Special

1 15oz. Package chow mein
noodles (not canned)
One fourth cup Vegetable oil, divided
2 Garlic cloves, minced
1 One half cup Fresh bean sprouts
One fourth cup Slivered bok choy
One fourth cup Slivered carrot
One fourth cup Slivered green pepper
One fourth cup Slivered celery
2 tablespoon Sliced water chestnuts
2 tablespoon Slivered bamboo shoots
2 tablespoon Sliced canned mushrooms
2 tablespoon Slivered onion
One fourth pound Peeled small shrimp (60 to
to 75 per pound size)
One fourth cup Chopped chicken
One fourth cup Slivered Chinese BBQ pork
1 cup Chicken broth
1 tablespoon Cornstarch
1 teaspoon Oyster sauce
One half teaspoon Sugar, granulated
One half teaspoon MSG (Optional)
1/8 teaspoon Salt

Boil chow mein noodles according to package directions. Drain.

Heat 2 tablespoons oil in wok or very large frying pan. Stirfry 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. Stirfry for serveral minutes over high heat.
Add shrimp, chicken and barbecued pork. Continue stirfrying 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

Recipe courtesy of: Catherine Vanicek, 07 Mar 93 21:13:16

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip