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
- 4.92 ml Chinese five spice powder
- 14.79 ml hoisin sauce
- 14.79 ml soy sauce
- 29.58 ml 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)
- 118.29 ml button mushroom, sliced thinly
- 118.29 ml chicken stock
- 14.79 ml cornflour
- 29.58 ml light soy sauce
- 29.58 ml oyster sauce
- 2 bok choy, sliced
- 236.59 ml 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.