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Chinese: Golden Crown Restaurant House Specia

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      Title: CHINESE: GOLDEN CROWN RESTAURANT HOUSE SPECIA
 Categories: Main dish, Oriental, Ethnic, Vegetables, Meats
      Yield: 6 Servings
 
      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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