*  Exported from  MasterCook  *
 
                   GOLDEN CROWN RESTAURANT HOUSE SPECIAL
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : China                            Pastas
                 Vegetables                       Seafood
                 Archived
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Oyster sauce
      1/2   ts           Sugar, granulated
      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
   
   Recipe courtesy of:  Catherine Vanicek, 07 Mar 93
   21:13:16
  
 
 
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