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Golden Crown Restaurant House Special Chow Me


15 oz chow mein noodles (not canned)
1/4 cup vegetable oil, divided
2 garlic cloves, minced
1 1/2 cup fresh bean sprouts
1/4 cup slivered bok choy
1/4 cup slivered carrot
1/4 cup slivered green pepper
1/4 cup slivered celery
2 tbsp sliced water chestnuts
2 tbsp slivered bamboo shoots
2 tbsp sliced canned mushrooms
2 tbsp slivered onion
1/4 lb peeled small shrimp 60 to 75 per p, ound size)
1/4 cup chopped chicken
1/4 cup slivered chinese bbq pork
1 cup chicken broth
1 tbsp cornstarch
1 tsp oyster sauce
1/2 tsp granulated sugar
1/2 tsp msg (optional)
1/8 tsp 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.


Servings: 6



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