Golden Crown Restaurant House Special Chow Mein

Course : Chinese
Serves: 6
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15 ounces chow mein noodles -- (not canned)
1/4 cup vegetable oil -- divided
2 cloves garlic -- minced
1 1/2 cups 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 tablespoons sliced water chestnuts
2 tablespoons slivered bamboo shoots
2 tablespoons sliced canned mushrooms
2 tablespoons slivered onion
1/4 pound peeled small shrimp (40-50 ct)
1/4 cup chopped chicken
1/4 cup slivered Chinese Bbq pork
1 cup chicken broth
1 tablespoon cornstarch
1 teaspoon oyster sauce
1/2 teaspoon granulated sugar
1/2 teaspoon msg -- (optional)
1/8 teaspoon salt

Preparation / 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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