Kwoklyn Wan grew up in the kitchens of Chinese takeaways and restaurants with his brother Gok, now a style guru. Kwoklyn’s Chinese Takeaway Cookbook is the holy grail of trade-secret recipes, so you can create your favourite Chinese takeaway and Cantonese restaurant dishes.
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.
Prep: 5 minutes.
Cooking: 7 minutes.
- 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 (see panel below)
- 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
1. 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.
2. 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.
3. Stir in the cornflour mixture to thicken the sauce, then remove from the heat, stir in the sesame oil and serve.