*  Exported from  MasterCook  *

                            Chicken Chow Mein

Recipe By     : Lisa Oh (lisa_0@msn.com) 10/96
Serving Size  : 4    Preparation Time :0:00
Categories    : Oriental

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pkg           dried or fresh chinese noodles -- 12 oz
   1                    chicken breast -- (2 halves)
                        ---in thin strips
   1      tablespoon    soy sauce
   1      tablespoon    rice wine
   1      tablespoon    cornstarch
   1      small         head bok choy -- leaves & stalks
                        ---thinly sliced
   1      container     fresh bean sprouts -- (about 1-1/2 C.)
                        ---rinsed and drained
   1      cup           celery -- thinly sliced
   1      cup           carrots -- julienned
   1      cup           mushrooms -- shiitake,if possible
                        ---small pieces
     1/3  cup           soy sauce
   1      tablespoon    oyster sauce
   1      tablespoon    black been paste or sauce
   1      pinch         sugar
   1      tablespoon    peanut oil

Mix together the first soy sauce, rice wine, and cornstarch and then
marinate chicken in it for at least 30 mins.
While chicken is marinating, cook noodles in boiling water till done.  Drain.

Mix together second soy sauce, oyster sauce, black bean paste, and sugar.
Set aside.

Heat a large wok on high.  When the wok is smoking add 1/2 T. oil.  Stir
fry vegetables briefly, and transfer to a bowl.  Keep warm.

Reheat wok and add remaining 1/2 T. oil.  Add the marinated chicken and
stir fry until meat is cooked.  Add the soy sauce mixture and cook until
boiling.  Add noodles and vegetables to wok and toss well to coat.  Serve
with chow mein noodles, if desired.

ORIGINATOR     Above
SUBMITTOR      Grace Wagner (wgmm@citynet.net)
DATE           11/8/96

See Notes:

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NOTES : Notes from Lisa:

"Try to get the authentic kind of black bean paste sold in Chinese or
Korean markets.  These have the best flavor.  But if all you can get is the
supermarket variety, that's all right.  Or it can be omitted altogether.

It is important to have a good heat source to achieve good results in
chinese cooking.  I have found that ordinary kitchen stoves leave something
to be desired when the recipe calls for stir frying over high heat.  If
possible, use an outdoor cooking device, such as propane gas stoves
designed for outdoor cooking.  Use outdoors, of course."