One of my favourite Chinese dishes, because my Chinese friend likes it so much, which is definitely a good sign. Lots of textures and tastes delicious. I sometimes use leftover rice instead of noodles to make a fried rice. Yum.
YIELD
6 servingsPREP
10 minCOOK
25 minREADY
40 minIngredients
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 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.
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