Golden Crown Restaurant House Special Chow Mein
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
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
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.
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
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.
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