GOLDEN GATE RESTAURANT RECIPES

Cantonese Combination Chow Mein
2 cups of "Steamed Cantonese Noodles" (available at many Asian grocery stores)
4 pieces of sliced chicken breast
4 pieces of sliced beef steak
4 large cleaned shrimps
4 slices water chestnuts
4 pieces baby corn
4 snow peapods
4 pieces bok choy
4 slices of carrots
2 teaspoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon chopped garlic
1/4 teaspoon sesame oil
1/4 teaspoon rice cooking wine
1 1/2 cup chicken broth
2 teaspoons corn starch mixed with 4 teaspoons water
4 slices mushroom
4 pieces of broccoli flowers
4 pieces sliced cabbage
4 pieces celery
4 pieces sliced onion

Preparing the noodles:
In a cooking pan, heat up some water to a boil, place noodles in a strainer and put in boiling water for 1 second. Heat up wok with 1 teaspoon oil till hot. Put in noodle and cook on one side till light brown. Flip over the noodle and cook to light brown. Put on a plate.

Heat up wok again, add 2 teaspoons oil, add shrimp, beef and chicken, salt, garlic then stir friend till half cooked. Put in cooking wine, put in all vegetables. Stir for a few seconds then pour in chicken broth. Bring to a boil, then pour in corn starch. Mix to thicken then pour in sesame oil. Stir and put on top of noodle on plate.

Kung Pao Chicken
1 cup of diced chicken breast
1/4 cup diced snow peapods
1/4 diced mushrooms
1/4 cup diced bok choy
1/2 cup peanuts
2 teaspoons hoisin sauce
1/4 spoon salt
1/4 spoon sugar
2 teaspoons vegetable oil
1/4 teaspoons rice cooking wine
1 cup chicken broth
1/4 teaspoon sesame oil
1/4 teaspoon chili paste
2 teaspoons corn starch mixed with 4 teaspoons water
1/4 cup diced water chestnuts
1/4 cup diced carrots
1/2 cup diced celery

Heat wok with oil. When hot, add chicken, garlic, salt and hosin sauce. Mix till hot. Put in cooking wine, vegetables mix and chicken broth. Cook to boil. Sugar and sesame oil til boil add corn starch mix to lightly thicken and mix in peanuts.