Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

15 oz Chow Mein Noodles 2 tb Slivered onion
- (not canned) 1/4 lb Peeled small shrimp
1/4 c Vegetable oil, divided - 60 to 75 per pound size)
2 Garlic cloves, minced 1/4 c Chopped chicken
1 1/2 c Fresh bean sprouts 1/4 c Slivered Chinese BBQ pork
1/4 c Slivered bok choy 1 c Chicken broth
1/4 c Slivered carrot 1 tb Cornstarch
1/4 c Slivered green pepper 1 ts Oyster sauce
1/4 c Slivered celery 1/2 ts Granulated sugar
2 tb Sliced water chestnuts 1/2 ts MSG (Optional)
2 tb Slivered bamboo shoots 1/8 ts Salt
2 tb Sliced canned mushrooms

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
several 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.

SOURCE: From the Golden Crown Restaurant, Beaverton, Oregon.

September '91 FOODday, Oregonain Newspaper.

Shared by Cate Vanicek

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