Recipe - Golden Crown Restaurant House Special Chow Mein

15 ounce 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 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 Granulated sugar
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 several 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.