| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood, Grains, Meats |
Chinese |
China, Pastas, Vegetables, Seafood, Archived |
6 |
Servings |
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 |
Sugar, granulated |
| 1/2 |
ts |
MSG (Optional) |
| 1/8 |
ts |
Salt |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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