Title: Chinese: Golden Crown Restaurant House Specia
Categories: Entree Chowmein Ethnic Vegetable Meat
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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