Ingredients
- 1 cup chicken, sliced into thin strips
- 1 cup shrimps or cooked shrimp meat
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 medium carrot, sliced diagonally
- 1 cup french beans
- 1 small bell pepper, cut into diagonal cubes
- 1 bunch pak choi, cut into smaller pieces
- 1 medium red onion, quartered
- 3-4 mushrooms, each sliced into 3-4 pieces
- 5 young corn, each cut diagonally into 2
- 2 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 3-4 tablespoons oyster sauce
- 2 tablespoons corn starch dissolved in 1 cup water
- 1/4 teaspoon ground pepper
- salt to taste
Instructions
- Slice the chicken into thin strips.
- If you are using shrimps, peel and devein them.
- Prepare all the vegetables as described in the ingredients list.
- Heat 1 tablespoon of vegetable oil in a wok over medium-high heat.
- Add the chicken slices and stir fry it untill browned and cooked through.
- Add the shrimps and cook them untill they turn pink. Remove both the cooked meat and shrimps from the wok and set aside.
- In the same pan, add the remaining 1 tablespoon vegetable oil.
- Add the garlic and saute it untill fragrant.
- Add the cauliflower, broccoli, carrot, snow peas, bell pepper, pak choi, red onion, mushrooms and young corn. Fry all the vegetables for 3-4 minutes or untill they are slightly tender but still crisp.
- Return the cooked chicken and shrimps back into the wok with the vegetables. Add the oyster sauce and stir to coat everything evenly.
- Mix the cornstarch with 1 cup of water and stir it untill dissolved. Pour it into the wok with vegetables and meat.
- Stir everything together and cook for another 1 to 2 minutes or untill the sauce thickens.
- Add ground pepper and salt to taste. Adjust the seasoning as needed.
- Once the sauce has thickened and everything is well-coated, remove it from heat.
- Serve it hot with steamed rice or noodles.
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