Chinese: Golden Crown Restaurant House Special
1 Package chow mein noodles ( -- (15 oz.) 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 tablespoon sliced water chestnuts
2 tablespoon slivered bamboo shoots
2 tablespoon sliced canned mushrooms
2 tablespoon 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 tablespoon cornstarch
1 teaspoon oyster sauce
1/2 teaspoon granulated sugar
1/2 teaspoon msg (optional)
1/8 teaspoon 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
Yield: 6 servings
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Per Serving (excluding unknown items): 568 Calories; 56g Fat (87.7% calories from fat); 5g Protein; 12g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1068mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 11 Fat; 0 Other Carbohydrates.
NOTES : ethnic, main dish, meats, vegetables
1 Package chow mein noodles ( -- (15 oz.) 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 tablespoon sliced water chestnuts
2 tablespoon slivered bamboo shoots
2 tablespoon sliced canned mushrooms
2 tablespoon 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 tablespoon cornstarch
1 teaspoon oyster sauce
1/2 teaspoon granulated sugar
1/2 teaspoon msg (optional)
1/8 teaspoon 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
Yield: 6 servings
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 568 Calories; 56g Fat (87.7% calories from fat); 5g Protein; 12g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1068mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 11 Fat; 0 Other Carbohydrates.
NOTES : ethnic, main dish, meats, vegetables
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