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Title: CHINESE: GOLDEN CROWN RESTAURANT HOUSE SPECIA
Categories: Main dish, Oriental, Ethnic, Vegetables, Meats
Yield: 6 servings
1 15-oz. Package chow mein
- noodles (not canned)
1/4 c Vegetable oil, divided
2 Garlic cloves, minced
1 1/2 c Fresh bean sprouts
1/4 c Slivered bok choy
1/4 c Slivered carrot
1/4 c Slivered green pepper
1/4 c Slivered celery
2 tb Sliced water chestnuts
2 tb Slivered bamboo shoots
2 tb Sliced canned mushrooms
2 tb Slivered onion
1/4 lb Peeled small shrimp (60 to
- to 75 per pound size)
1/4 c Chopped chicken
1/4 c Slivered Chinese BBQ pork
1 c Chicken broth
1 tb Cornstarch
1 ts Oyster sauce
1/2 ts Granulated sugar
1/2 ts MSG (Optional)
1/8 ts 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 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.
Makes 6 servings.
SOURCE: From the Golden Crown Restaurant, Beaverton,
Oregon.
September '91 FOODday, Oregonain Newspaper.
Shared by Cate Vanicek
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