Golden Crown Restaurant House Special Chow Mein

Recipe Ingredients

15 oz	426g	Chow mein noodles - (not canned)
1/4 cup	59ml	Vegetable oil - divided
2		Garlic cloves - minced
1 1/2 cups	240g / 8.5oz	Fresh bean sprouts
1/4 cup	59ml	Slivered bok choy
1/4 cup	27g / 1oz	Slivered carrot
1/4 cup	59ml	Slivered green pepper
1/4 cup	27g / 1oz	Slivered celery
2 tablespoons	30ml	Sliced water chestnuts
2 tablespoons	30ml	Slivered bamboo shoots
2 tablespoons	30ml	Sliced canned mushrooms
2 tablespoons	30ml	Slivered onion
1/4 lb	113g / 4oz	Peeled small shrimp (40-50 ct)
1/4 cup	15g / 0.5oz	Chopped chicken
1/4 cup	15g / 0.5oz	Slivered Chinese Bbq pork
1 cup	237ml	Chicken broth
1 tablespoon	15ml	Cornstarch
1 teaspoon	5ml	Oyster sauce
1/2 teaspoon	2.5ml	Granulated sugar
1/2 teaspoon	2.5ml	Msg - (optional)
1/8 teaspoon	0.6ml	Salt

Recipe 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 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.

Source:
Cynthia Hsiung

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