Ingredients
Scale
Meats
- 1 boneless, skinless chicken breast, sliced thinly
- 1/2 lb. beef, sliced thinly
- 6 large prawns, shelled with tail on
- 1/2 cup scallops
Vegetables
- 2 cups broccoli florets
- 1/4 cup carrots, sliced
- 1/2 cup straw mushrooms
- 1/2 cup water chestnuts
- 1 cup baby corn
- 1/2 cup snow peas
- 1/2 cup green, yellow, red bell peppers, chopped
- 3 green onions, sliced
Aromatics
- 1/2 tablespoon garlic, minced
- 1/2 tablespoon ginger, minced
- 1 teaspoon sesame oil
Sauce
- 1/2 cup beef broth
- 1 1/2 tablespoons oyster sauce
- 1 1/2 tablespoons thin soy sauce
- 1 1/2 tablespoons sweet/thick soy sauce
- 3 tablespoons sugar
- Pepper to taste
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
Instructions
- Combine the sauce ingredients except for the cornstarch slurry.
- Over medium-high heat in a wok or big pan, saute the garlic and ginger until fragrant.
- Toss in the beef, chicken, prawns and scallops and stir-fry until the beef is browned, chicken is no longer pink and prawns turn pink.
- Toss in the vegetables, leaving out the broccoli and green onions, and toss to combine, stir-frying for 2 minutes.
- Pour in the sauce mixture and stir to mix thoroughly.
- Pour in cornstarch slurry and simmer until the sauce thickens.
- Toss in the broccoli and green onions and stir-fry for another minute.
- Remove from heat, drizzle with sesame oil and add a dash of pepper, mixing well.
- Dish and serve hot.