Total Time
30mins
Prep 20 mins
Cook 10 mins

This is an adaptation of an Australian Women's Weekly recipe to suit what I had on hand and personal taste.

Ingredients Nutrition

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.
Most Helpful

This is Lo Mein ("Stirred Noodles"), not Chow Mein ("Fried Noodles"). To be Chow Mein, you need to fry the noodles first, to make a crunchy layer.

Jaimi M. September 12, 2016

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.

Scarlett516 July 10, 2008

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.

BLUE ROSE September 30, 2007