Recipes Included On This Page Golden Crown Restaurant House Special Gordie's Broccoli Mixta Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook *   Golden Crown Restaurant House Special Recipe By : Golden Crown Restaurant, Beaverton, Oregon Serving Size : 6 Preparation Time :0:00 Categories : Meats Vegetables   Asian Noodles   Seafood Volume 2-2, Feb.'99   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   1 15 oz. Packa 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 - 75 per pound size)   1/4 c Chopped chicken   1/4 c Slivered Chinese BBQ pork   1 c Chicken broth   1 tb Cornstarch   1 t Oyster sauce   1/2 t Granulated sugar   1/2 t MSG (Optional)   1/8 t 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. SOURCE: From the Golden Crown Restaurant, Beaverton, Oregon. September '91 FOODday, Oregonain Newspaper. Shared by Cate Vanicek Contributed to FareShare, February 10, 1999, Y2V2-9 JoAnn Pellegrino at gigimfg@ix.netcom.com Formatted in MasterCook by Art Guyer, thepoint@beachlink.com Subscribe to this list at http://fareshare.tripod.com   - - - - - - - - - - - - - - - - - -   * Exported from MasterCook *   Gordie's Broccoli Mixta Recipe By : AcaGordie Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Volume 2-2, Feb.'99   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   The Salad:   2 bunches Broccoli (not cooked)   1 cup Golden Raisins   1 LB bacon   6 green onions   The Dressing:   1 Cup Mayo   1/3 Cup Sugar   2 Tablespoons Vinegar   1 teaspoon Curry   1 cup sunflower seeds Cut up the broccoli into bite size pieces, cut up and fry the bacon. Slice the onions into ity bity pieces. Mix the first 4 ingredients and put in the fridge. Make the dressing. Add dressing and 1 cup of sunflower seeds just before serving. Holds up nice overnight in the fridge. Cook's Notes: I am not sure what you can really call this. I had it while visiting a Mexican Family and I just had to have the recipe. All the ingredients are readily available in Mexico but it's not really a Mexican recipe. It really has a nice taste to it. I am not a curry fan, but in this case it gives the dressing a very subtle flavor. Great the next day too. Contributed to FareShare, February 9, 1999, Y2V2-8 AcaGordie at gordon@gro1.telmex.net.mx Formatted in MasterCook by Art Guyer, thepoint@beachlink.com Subscribe to this list at http://fareshare.tripod.com   - - - - - - - - - - - - - - - - - -