Chinese: Golden Crown Restaurant House Specia
Yield
6 servingsPrep
20 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
chow mein noodles
|
|
| ¼ | cup |
vegetable oil
divided |
|
| 2 | each |
garlic cloves
|
|
| 1 ½ | cups |
mung bean sprouts
|
|
| ¼ | cup |
bok choy
slivered |
*
|
| ¼ | cup |
carrots
slivered |
|
| ¼ | cup |
green bell peppers
slivered |
|
| ¼ | cup |
celery
slivered |
|
| 2 | tablespoons |
water chestnuts
sliced |
*
|
| 2 | tablespoons |
bamboo shoots
slivered |
|
| 2 | tablespoons |
mushrooms
|
|
| 2 | tablespoons |
onions
slivered |
|
| ¼ | pound |
shrimp
|
|
| ¼ | cup |
chicken
chopped |
|
| ¼ | cup |
pork
barbecued |
*
|
| 1 | cup |
chicken broth
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | teaspoon |
oyster sauce
|
*
|
| ⅛ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
chow mein noodles
|
|
| 59 | ml |
vegetable oil
divided |
|
| 2 | each |
garlic cloves
|
|
| 355 | ml |
mung bean sprouts
|
|
| 59 | ml |
bok choy
slivered |
*
|
| 59 | ml |
carrots
slivered |
|
| 59 | ml |
green bell peppers
slivered |
|
| 59 | ml |
celery
slivered |
|
| 3E+1 | ml |
water chestnuts
sliced |
*
|
| 3E+1 | ml |
bamboo shoots
slivered |
|
| 3E+1 | ml |
mushrooms
|
|
| 3E+1 | ml |
onions
slivered |
|
| 113.4 | g |
shrimp
|
|
| 59 | ml |
chicken
chopped |
|
| 59 | ml |
pork
barbecued |
*
|
| 237 | ml |
chicken broth
|
|
| 15 | ml |
cornstarch
|
|
| 5 | ml |
oyster sauce
|
*
|
| 0.6 | ml |
salt
|
|
Directions
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.
