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 carrots, sliced thinly
1 medium brown onions, sliced thinly
2 medium celery ribs, sliced thinly
1 medium red capsicums, sliced thinly ( bell pepper)
1/2 cup button mushrooms, 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:
Place diced pork, five spice, hoisin sauce and soy into a bowl, mix and let marinate a few hours covered in fridge.
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.
Add diced chicken and marinated pork to wok and str-fry until cooked. Remove and keep covered along with prawns.
Heat other tablespoon of peanut oil in wok and stir-fry carrot and brown onion until soft.
Add celery, capsicum and mushroom and stir-fry until vegetables are cooked but still firm.
Combine chicken stock, cornflour, light soy sauce and oyster sauce in small bowl and mix well.
Return prawn / chicken / pork mixture to wok and add bok choy, bean sprouts, green onion and blended sauce mix.
Stir-fry until sauce boils and thickens.
Serve over rice optionally with chow mein noodles over the top.
Servings: 4
Time preparation: 20 min.
Time total: 30 min.