Chinese: Golden Crown Restaurant House Specia

Ingredients

80 gr chow mein noodles
60 ml vegetable oil
2 garlic
1 1/2 bean sprouts
1/4 slivered bok choy
45 gr slivered carrot
34 gr slivered green pepper
26 gr slivered celery
30 ml water chestnuts
2 slivered bamboo shoots
12 gr mushrooms
16 gr slivered onion
60 gr shrimp
75 per size
36 gr chicken
34 gr slivered chinese bbq pork
240 ml chicken broth
8 gr cornstarch
5 ml oyster sauce
2 gr granulated sugar
2 gr msg
1 gr 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