Combination Chow Mein

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

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

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.