Chinese: Golden Crown Restaurant House Specia

Title:
Chinese: Golden Crown Restaurant House Specia

Yield:
6 Servings

Categories:
Main
Dishes,
Oriental,
Ethnic,
Vegetables,
Meats




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






 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