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. ---------------------------------------------------------------------------
Nutrition
Ingredients
