Pre-cook your proteins on a preheated bbq - you can marinate your meat in soy sauce, or a sauce of your choosing.
Slice all cooked meat into thin strips and shrimp into halves.
Heat up your wok on your side burner.
Add high smoke point oil to the bottom of the wok, then start with adding the vegetables that take the longest to cook : Mushrooms first, followed by thick stocks from bok choi, then peppers, onions, and finally the shredded carrots. The bean sprouts will be added in the last 30 seconds - 1 minute of your cook. These you just want to heat up, as they become mushy if over cooked.
Once your vegetables are 1/2 cooked, add your proteins and sliced garlic at this point.
Once everything is cooked, and combined, add your par boiled fresh Chow Mein noodles. Now add your stir-fry sauce to the outside rim of the wok. As it slides down the hot wok, the cornstarch will start to thicken the sauce as it boils. You do not want to over sauce this dish, less is more.
You want your noodles, vegetables and meat to all be coated and have a glossy shine. Once this is achieved, add in your bean sports continue to cook for 30-60 seconds, remove from heat and serve immediately.
