Ingredients
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100 g pork, diced
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1 teaspoon Chinese five spice powder
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1 tablespoon hoisin sauce
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1 tablespoon soy sauce
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2 tablespoons peanut oil
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12 medium prawns, uncooked (or shrimp)
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250 g chicken breasts, diced
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1 medium brown onion, sliced thinly
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2 medium celery ribs, sliced thinly
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1 medium red capsicum, sliced thinly (bell pepper)
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1/2 cup chicken stock
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1 tablespoon cornflour
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2 tablespoons light soy sauce
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2 tablespoons oyster sauce
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2 bok choy, sliced
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1 cup bean sprouts
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3 green onions
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1 medium carrot, sliced thinly
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1/2 cup button mushroom, sliced thinly
Instructions
- 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.