Title: Golden Crown Restaurant House Special Chow Mein
Categories: Chinese Seafood Chicken
Yield: 6 Servings
| 15 | oz | 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 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 several 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.