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Ingredients: 15 Ounce(s) Package chow mein noodles 1/4 Cup(s) Vegetable oil, divided 2 Garlic cloves, minced 1 1/2 Cup(s) Fresh bean sprouts 1/4 Cup(s) Slivered bok choy 1/4 Cup(s) Slivered carrot 1/4 Cup(s) Slivered green pepper 1/4 Cup(s) Slivered celery 2 Tablespoon(s) Sliced water chestnuts 2 Tablespoon(s) Slivered bamboo shoots 2 Tablespoon(s) Sliced canned mushrooms 2 Tablespoon(s) Slivered onion 1/4 Pound(s) Peeled small shrimp 1/4 Cup(s) Chopped chicken 1/4 Cup(s) Slivered Chinese BBQ pork 1 Cup(s) Chicken broth 1 Tablespoon(s) Cornstarch 1 Teaspoon(s) Oyster sauce 1/2 Teaspoon(s) Granulated sugar 1/2 Teaspoon(s) MSG 1/8 Teaspoon(s) 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.
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Add the bok choy and cook for 10-15 minutes. Mix the rice wine vinegar, soy sauce, sugar, and sherry together. Add to the stock, togeth Chinese chicken livers Wash chicken livers and pat dry. Combine other ingredients, adding oil last. Marinate livers in the honey mixture. Bake at 375 degrees for 15 to 20 minutes. I usally turn the livers about half way.