Chicken And Shrimp Stir Fry - cooking recipe

Ingredients

2 tbsp peanut oil
8 None medium raw shrimp, peeled, deveined, tails left intact
9 oz ground chicken
3.5 oz Chinese barbecued pork, thinly sliced
1 None medium carrot, thinly sliced
1 None medium Spanish onion, thinly sliced
2 stalks celery, trimmed, thinly sliced
1 None medium green pepper, thinly sliced
3.5 oz button mushrooms, thinly sliced
5 oz coarsely shredded Chinese cabbage
3 oz bean sprouts
3 None spring onions, thinly sliced
2 tsp cornstarch
2 tbsp light soy sauce
2 tbsp oyster sauce
1/2 cup chicken stock
7 oz fried noodles

Preparation

Heat 1 tbsp oil in a wok or large frying pan over medium-high heat. Stir-fry shrimp until just pink. Remove from wok and cover to keep warm.
Add chicken to wok and stir-fry until cooked through. Add pork and stir-fry until heated through. Remove from wok and cover to keep warm.
Add remaining oil to wok. Stir-fry carrot and onion until onion softens. Add celery, pepper and mushrooms. Stir-fry until vegetables are just tender. Return shrimp and chicken mixture to wok along with cabbage, bean sprouts and spring onions. Whisk together cornstarch, soy sauce, oyster sauce and chicken stock. Add to pan and stir-fry until cabbage just wilts and sauce boils and thickens.
Serve over noodles.