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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is an adaptation of an Australian Women's Weekly recipe to suit what I had on hand and personal taste. Ingredients:
100 g pork, diced |
1 teaspoon chinese five spice powder |
1 tablespoon hoisin sauce |
1 tablespoon soy sauce |
2 tablespoons peanut oil |
12 medium prawns, uncooked (or shrimp) |
250 g chicken breasts, diced |
1 medium carrot, sliced thinly |
1 medium brown onion, sliced thinly |
2 medium celery ribs, sliced thinly |
1 medium red capsicum, sliced thinly (bell pepper) |
1/2 cup button mushroom, sliced thinly |
1/2 cup chicken stock |
1 tablespoon cornflour |
2 tablespoons light soy sauce |
2 tablespoons oyster sauce |
2 bok choy, sliced |
1 cup bean sprouts |
3 green onions |
Directions:
1. Place diced pork, five spice, hoisin sauce and soy into a bowl, mix and let marinate a few hours covered in fridge.
2. Heat one tablespoon of peanut oil in wok and stir-fry prawns a few minutes until just starting to change color. Remove and cover to keep warm.
3. Add diced chicken and marinated pork to wok and str-fry until cooked. Remove and keep covered along with prawns.
4. Heat other tablespoon of peanut oil in wok and stir-fry carrot and brown onion until soft.
5. Add celery, capsicum and mushroom and stir-fry until vegetables are cooked but still firm.
6. Combine chicken stock, cornflour, light soy sauce and oyster sauce in small bowl and mix well.
7. Return prawn / chicken / pork mixture to wok and add bok choy, bean sprouts, green onion and blended sauce mix.
8. Stir-fry until sauce boils and thickens.
9. Serve over rice optionally with chow mein noodles over the top.
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