This is an adaptation of an Australian Women's Weekly recipe to suit what I had on hand and personal taste.
- 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
- 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.
I thought this was pretty good, it got raves from my boyfriend. I tried it as is, then tried it with some sliced water chestnuts as well since I like the crunch from them. Made for ZWT4: Family Picks.
For me I like this dish but my DH thought this was ok. The next time I make this I might try using different herb instead of the chinese 5 spice one.
Ever so yummy, I added cashews and sliced water chestnuts.