Golden Crown Restaurant House Special Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
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 lbs: Peeled small shrimp, 60 to to 75 per 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: Sugar, granulated
1/2 tsp: MSG, Optional
1/8 tsp: 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
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
Recipe courtesy of: Catherine Vanicek, 07 Mar 93 21:13:16
Source from luhu.jp
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
Recipe courtesy of: Catherine Vanicek, 07 Mar 93 21:13:16
Source from luhu.jp