CHINESE: GOLDEN CROWN RESTAURANT HOUSE SPECIA

Servings: 6
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

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