---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Seafood, Chicken
       Yield: 6 servings
      15 oz 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 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 several
   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.