by Lidya Sin

Created on: September 06, 2009   Last Updated: September 08, 2009

Authentic Chinese Chicken, Shrimp, and Vegetable Stir Fry

Stir fries are easy and healthy to make, with addition of cutting the grocery cost effectively and make children learn to eat vegetables. This is a recipe for my mom which she cooks twice a week or maybe more but never gets boring. From the preparation to finish, it only takes about 15 minutes or even less, so it is very practical, especially if you just got home and exhausted.

In stir fry, you can use almost any vegetable convenient for you, so you can replace the vegetables used here. I highly recommend to keep the mushrooms though. It is what makes the stir fry taste so good.

Ingredients:

- 200g of lean chicken meat. I used the thighs, because it's juicier, and most of the times, cheaper than the breast. For even cheaper option, use minced chicken meat.

- 100g shrimps. Peeled.

- 100g of broccoli, thaw if frozen.

- 1 green bell pepper.

- 1 red or yellow bell pepper.

- 50 g Chinesse dried mushroom

- 1 carrots.

- 100 g baby corns.

- 2 bok choy

- 2 cloves garlic, chopped.

- 2 tbsp oyster sauce. (you can replace with soy sauce, but it won't taste the same)

- 1 tsp sesame seed oil

- 3 tbsp cornflour.

- salt and pepper to taste.

- 2 tbsp vegetable/ olive oil.

How to:

1. Cut the chicken into bite sized chunks. Coat the chicken and shrimp with 1 tbsp of oyster sauce and lightly coat it with cornflour. Let them soak for about 15 minutes. Set aside 1 tbsp of cornflour and dissolve it with water.

2. Meanwhile, prepare the vegetables. Cut the vegetables to bite slice chunks. Slice the carrot thinly. Soak the Chinese mushroom until soft, drain, slice thinly.

3. Boil the broccoli, carrot, baby corns, and bok choy until soft. Strain and set aside.

4. With vegetable oil or olive oil, fried the garlic until golden. Add the chicken and cook until almost done. Pour a cup of water to the chicken. Put the shrimps and all the vegetables in, cook under very high heat. Put in remaining oyster sauce, sesame seed oil, salt and pepper, and the cornflour mixture. Stir fry for about 1 or 2 minutes, but not more or the vegetables will turn yellowish.

5. Serve immediately with jasmine rice.

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