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

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