---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Oriental, Ethnic, Vegetables, Meats
       Yield: 6 servings
       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,
   September '91 FOODday, Oregonain Newspaper.
   Shared by Cate Vanicek