Title: Chicken Chow Mein
Categories: Oriental
Yield: 4 Servings

1 pk Dried or fresh chinese
-noodles; 12 oz
1 Chicken breast; (2 halves)
-in thin strips
1 tb Soy sauce
1 tb Rice wine
1 tb Cornstarch
1 sm Head bok choy; leaves &
-stalks, thinly sliced
1 Container fresh bean
-sprouts; (about 1-1/2 C.)
-rinsed and drained
1 c Celery; thinly sliced
1 c Carrots; julienned
1 c Mushrooms; shiitake, if
-possible, small pieces
1/3 c Soy sauce
1 tb Oyster sauce
1 tb Black been paste or sauce
1 pn Sugar
1 tb 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:
Recipe By : Lisa Oh (lisa_0@msn.com) 10/96

Posted to MC-Recipe Digest V1 #285

Date: Fri, 08 Nov 1996 09:13:42 -0500

From: Grace Wagner

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."