Golden crown restaurant house special chow mein

6 servings

Ingredients

Quantity Ingredient
15 ounces 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 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 Granulated sugar
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 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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