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