Ho Yuen Kee is a casual Chinese restaurant that has served delicious Chinese food for many years at 6236 Fraser Street in Vancouver, B.C. Oeiginally I heard about them when there was a news article about their famous congee. They are also well known fortheir wonton noodles. Over the yeard, we have discovered many delicious dishes at this restaurant.

For this visit we start with the mixed meats with wonton noodles. Big portions of meats including beef brisket, tripe and sinews served with large wontons and a generous portion of wide rice noodles. We also had the Chinese BBQ Duck, which had the crispy skin, juicy meat and delicious flavor. To go with the duck, I had to have some rice, so I ordered the Seafood On Rice, which had large pieces of seafood served over perfectly steamed rice. Of course, my mom had to have her jellyfish. The jellyfish was crunchy, cold and refreshing with a perfect balance of sesame oil and soy sauce. As for me, I had to order one of my favorite dishes, the Special Chow Mein. It had big individual bite size pieces of chicken, prawns, Chonese mushrooms, Shanghai Bok Choy and other tasty bites served over crispy noodles. Recipe is below:
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Recipe Is Below:

SPECIAL CHOW MEIN 特别炒面食谱

2 lbs.(908 grams) fresh chow mein noodles (or use dry packaged noodles
1/3 cup peanut oil (or other cooking oil)
4 to 6 oz. sliced chicken
9 to 10 whole Chinese mushrooms
1 onion sliced
3 to 4 heads baby bok choy Chinese vegetable (or use gai lan or broccoli)
1/2 teaspoon salt
2 to 3 tablespoons light soy sauce
3/4 to 1 cup chicken broth (or use water)
1 or more tablespoons cornstarch + 1/3 cup water

Cooking Instructions:

In a large pot, bring water to a boil. Put chow mein noodles in 2 batches. Boil
each batch for 1 to 2 minutes. Rinse in cold water in a strainer.
Preheat a frying pan at medium to high heat. Add 5 to 6 tablespoons cooking oil.
Put half the noodles in. Grill noodles until noodles are crispy. I use 2 frying pans at once, to speed up the cooking. Put chow mein noodles in a large tray.

Cut the bottom of the bok choy stalks. Separate the bok choy stalks if they are loose. Otherwise,
cut the baby bok choy stalks in half lengthwise.

Remove shells from tiger prawns. Soak whole Chinese mushrooms for at least 1 hour.
Slice

While noodles are cooking, bring water to a boil in a pot. Add 1 to 2 tablespoons cooking oil, such as peanut oil. Add bok choy and boil for 30 to 60 seconds. Do not overcook. Put the bok choy stalks surrounding the outside of the noodles in the tray. Set aside the tray of noodles with bok choy.

Preheat a wok or frying pan at medium to medium high heat. Add 3 tablespoons peanut oil, or other oil, into the wok. Add sliced chicken and stir fry briefly. Add tiger prawn and stir fry briefly. Add whole Chinese mushrooms and onion slices. Add chicken broth or water for the sauce. Bring to a boil. Add cornstarch solution to thicken the sauce. For nice presentation, centre the stir fried topping in the middle of the chow mein noodles. Enjoy!

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