Chinese: golden crown restaurant house specia

Yield: 6 Servings

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

Instructions:

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