Combination Chow Mein

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Prep:

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

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Ingredients [?]

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  • add   2 tablespoons light soy sauce
  • add   12 medium prawns, uncooked (or shrimp)
  • add   1 cup bean sprouts
  • add   1 medium brown onion
  • add   2 tablespoons oyster sauce
  • add   1 tablespoon cornflour
  • add   1 medium carrot
  • add   1/2 cup button mushrooms
  • add   1 tablespoon soy sauce
  • add   1/2 cup chicken stock
  • add   2 bok choy
  • add   1 medium red capsicum, sliced thinly (bell pepper)
  • add   2 tablespoons peanut oil
  • add   1 teaspoon Chinese five spice powder
  • add   100 g pork
  • add   1 tablespoon hoisin sauce
  • add   3 green onions
  • add   250 g chicken breasts
  • add   2 medium celery ribs

Instructions

  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.