Special Chow Mein
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
| 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
sliced |
|
| 2 | tablespoons |
onions
slivered |
|
| ¼ | pound |
shrimp
peeled |
|
| ¼ | cup |
chicken
chopped |
|
| ¼ | cup |
pork
barbecued |
*
|
| 1 | cup |
chicken broth
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | teaspoon |
oyster sauce
|
*
|
| ½ | teaspoon |
sugar
granulated |
|
| ½ | teaspoon |
monosodium glutamate
|
*
|
| 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
sliced |
|
| 3E+1 | ml |
onions
slivered |
|
| 113.4 | g |
shrimp
peeled |
|
| 59 | ml |
chicken
chopped |
|
| 59 | ml |
pork
barbecued |
*
|
| 237 | ml |
chicken broth
|
|
| 15 | ml |
cornstarch
|
|
| 5 | ml |
oyster sauce
|
*
|
| 2.5 | ml |
sugar
granulated |
|
| 2.5 | ml |
monosodium glutamate
|
*
|
| 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 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.
