Golden crown restaurant house special
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 15-oz. Package chow mein noodles (not canned) | |
| ¼ | cup | Vegetable oil, divided |
| 2 | Garlic cloves, minced | |
| 1½ | cup | Fresh bean sprouts |
| ¼ | cup | Slivered bok choy |
| ¼ | cup | Slivered carrot |
| ¼ | cup | Slivered green pepper |
| ¼ | cup | Slivered celery |
| 2 | tablespoons | Sliced water chestnuts |
| 2 | tablespoons | Slivered bamboo shoots |
| 2 | tablespoons | Sliced canned mushrooms |
| 2 | tablespoons | Slivered onion |
| ¼ | pounds | Peeled small shrimp (60 to to 75 per pound size) |
| ¼ | cup | Chopped chicken |
| ¼ | cup | Slivered Chinese BBQ pork |
| 1 | cup | Chicken broth |
| 1 | tablespoon | Cornstarch |
| 1 | teaspoon | Oyster sauce |
| ½ | teaspoon | Sugar, granulated |
| ½ | teaspoon | MSG (Optional) |
| ⅛ | teaspoon | Salt |
Directions
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
Recipe courtesy of: Catherine Vanicek, 07 Mar 93 21:13:16