Total Time
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


  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

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

Ever so yummy, I added cashews and sliced water chestnuts.

L DJ September 07, 2006