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    GOLDEN CROWN RESTAURANT HOUSE SPECIAL


    Source of Recipe


    gijane

    List of Ingredients




    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

    Recipe



    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.

 

 

 


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