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