A mixture of char siu pork, chicken, beef and seafood served with mixed vegetables in a rich, aromatic gravy, this is an American-Chinese recipe founded in Chinatown, San Francisco, by Chinese immigrants who had moved to the USA to work in the mines and on the railways.
2 tbsp groundnut oil
1 garlic clove, crushed
1 onion, diced
40g (1½oz) chicken breast fillet, sliced
1 red (bell) pepper, de-seeded and diced
1 carrot, sliced
40g (½ cup) small broccoli florets
40g (½ cup) sugar snap peas, cut into bite-sized pieces
30g (¼ cup) tinned bamboo shoots
3 baby corn cobs, halved lengthways
40g (¼ cup) tinned water chestnuts, cut into bite-sized slices
8 king prawns (tiger shrimp), shelled and de-veined
40g (1½oz) Chinese Roast BBQ Pork, cut into bite-sized slices
40g (1½oz) fillet steak, sliced
1 tbsp light soy sauce
½ tbsp dark soy sauce
2 tbsp oyster sauce
1 tsp granulated sugar
¼ tsp salt
¼ tsp white pepper
120ml (½ cup) chicken stock
1 tbsp cornflour (cornstarch) mixed with 2 tbsp water
1 tsp sesame oil
Heat the groundnut oil in a wok over a medium–high heat, add the garlic and onion and fry for 1 minute. Add the chicken and fry for 2 minutes, then add the remainder of the vegetables and stir-fry for 2 minutes.
Add the prawns, pork and the beef, stir-fry for a minute and then add the soy sauces, oyster sauce, sugar, salt, pepper and stock. Bring to the boil, turn down the heat and simmer for 2 minutes.
Stir in the cornflour mixture to thicken the sauce, then remove from the heat, stir in the sesame oil and serve.