1 15-oz. package chow mein noodles (, not canned)
1/4 cup vegetable oil, divided
2 garlic cloves, minced
1 1/2 cup fresh bean sprouts
1/4 cup slivered bok choy
1/4 cup slivered carrot
1/4 cup slivered green pepper
1/4 cup slivered celery
2 tbsp sliced water chestnuts
2 tbsp slivered bamboo shoots
2 tbsp sliced canned mushrooms
2 tbsp slivered onion
1/4 lb peeled small shrimp (60 to to 75 p, er pound size)
1/4 cup chopped chicken
1/4 cup slivered chinese bbq pork
1 cup chicken broth
1 tbsp cornstarch
1 tsp oyster sauce
1/2 tsp granulated sugar
1/2 tsp msg (optional)
1/8 tsp salt
A Recipe for
Chinese: Golden Crown Restaurant House Specia
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This is a recipe for Chinese: Golden Crown Restaurant House Specia from the recipe cookbook of Recipes-to-go (Barbecue)
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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
Serves: 6
Chinese: Golden Crown Restaurant House Specia Recipe brought to you by Recipes To-Go