The Everything Chinese Cookbook by Rhonda Lauret Parkinson

oil. When oil is hot, add the noodles and stir-fry until light brown. Remove and keep warm. Clean out the wok.

Add 2 tablespoons oil. When oil is hot, add the garlic and stir-fry briefly until aromatic. Either stir-fry the carrot, celery, pepper, dried mushrooms, cabbage, and bean sprouts together or separately, adding one at a time and adding more oil as needed. (Move the vegetables up to the side of the wok and wait until oil is heated.)

Add the sauce to the middle of the wok and bring to a boil. Add the cornstarch-and-water mixture, stirring quickly to thicken. Add the sugar. Add the pork and heat through. Serve hot over the noodles.
Chicken Chow Mein
    1 pound fresh egg noodles
    ¼ teaspoon sesame oil
    1 pound boneless, skinless chicken breasts
    10 teaspoons oyster sauce, divided
    ¼ teaspoon salt
    ½ red bell pepper
    1 bunch (about 2½ cups after cutting) bok choy
    cup chicken broth
    ¼ cup water
    teaspoon salt
    6–8 tablespoons oil for stir-frying
    2 garlic cloves, minced
    6–8 large mushrooms, thinly sliced
    2 stalks celery, thinly sliced on the diagonal
    1 cup mung bean sprouts, rinsed and drained
    1 teaspoon cornstarch mixed with 4 teaspoons water
    1 teaspoon sugar

Serves 4–6
    Like chop suey, this is a great one-dish meal to make when it's time to clean out the vegetable section of the refrigerator.
Boil the noodles. Drain thoroughly and toss with sesame oil.

Cut the chicken breasts into thin strips. Marinate in 6 teaspoons oyster sauce and ¼ teaspoon salt for 30 minutes.

Remove the seeds from the red pepper and cut into thin slices. Cut the bok choy leaves across and thinly slice the stalks on the diagonal.

Combine chicken broth, water, 4 teaspoons oyster sauce, andteaspoon salt. Set aside.

Add 2 tablespoons oil to a preheated wok or skillet. Add the chicken and stir-fry until it is nearly cooked. Drain on paper towels.

Add 2 tablespoons oil. Add the noodles and stir-fry until they turn light brown. Remove and keep warm. Clean out the wok.

Add 2 tablespoons oil. Add the garlic and stir-fry briefly until aromatic. Stir-fry the mushrooms, bok choy stalks, celery, pepper, bok choy leaves, and bean sprouts, adding one at a time and adding more oil as needed.

Add the sauce to the middle of the wok and bring to a boil. Add the cornstarch/water mixture, stirring quickly to thicken. Add the sugar. Add the chicken and heat through. Serve hot over the noodles.

Serves 4–6
    Feel free to add seasonal vegetables such as tomatoes and green beans in this recipe.
Beef Chow Mein
    1 pound wonton noodles
    1 pound beef flank steak
    1 tablespoon soy sauce
    ½ teaspoon baking soda
    ½ red bell pepper
    ½ cup snow peas
    cup beef broth
    ¼ cup water
    1 tablespoon plus 1 teaspoon oyster sauce
    1 teaspoon sugar
    teaspoon salt
    4–6 tablespoons oil for stir-frying
    2 garlic cloves, minced
    ½ cup carrots, thinly sliced
    1 cup mung bean sprouts, rinsed and drained
    1 teaspoon cornstarch
    4 teaspoons water
    ½ teaspoon sesame oil
Boil the wonton noodles until they are soft. Drain thoroughly.

Cut the beef into thin strips. Marinate in the soy sauce and baking soda for 30 minutes.

Remove the seeds from the pepper and cut into thin slices. String the snow peas. Combine the beef broth, water, oyster sauce, sugar, and salt. Set aside.

Add 2 tablespoons oil to the wok. When oil is hot, add the beef. Stir-fry until it changes color and is nearly cooked. Remove and drain on paper towels.

Add 1–2 tablespoons oil. When oil is hot, add the wonton noodles. Stir-fry until they are golden but still soft. Remove.

Add 2 tablespoons oil to the wok. When oil is hot, add the garlic. Stir-fry until aromatic. Add the carrots. Stir-fry for 1 minute, then add the snow peas, red pepper, and bean sprouts. Stir-fry until the vegetables are colorful and tender.

Make a well in the middle of the wok. Add the sauce and bring to a boil. Add mixed cornstarch and water, stirring to thicken. Add the beef. Drizzle with sesame oil. Mix everything through