Happy Family Stir Fry

Happy Family Stir Fry is a Chinese-inspired dish that is a mashup of meat, seafood and vegetables tossed in a flavourful light brown gravy. The stir fry is usually served with white jasmine rice but you can also have it with crispy fried noodles.

Course Rice Dish

Cuisine Chinese

Keyword Happy Family Stir Fry

Prep Time 20

Cook Time 15

Soaking (if using dried shitake) 30

Total Time 35

Servings

Calories 276kcal

Author Scruff

Equipment

1 Wok or large fry pan

Ingredients

4 shitake mushrooms (dried or canned) sliced thinly
3 slices of ginger
1 spring onion roughly chopped
1 carrot peeled and sliced thinly
150 gm broccoli 1 small head of broccoli, cut into florets
6 spears canned baby corn cut in half widthways
1/2 onion cut into thin wedges
3 garlic cloves peeled and chopped finely
2 chicken thigh fillets sliced
8 prawns peeled
8 squid rings
3 tbsp neutral oil divided
salt to taste
1 tbsp water

Sauce

1 tsp sugar
1 tsp chicken bouillon powder
3 tbsp oyster sauce
2 tsp soy sauce
2 tbsp Chinese cooking wine
1 cup chicken stock
pepper to taste

Thickener

1.5 tbsp cornstarch
1 tbsp water

Garnish

coriander roughly chopped (optional)

Metric - US Customary

Instructions

Prep Vegetables and Proteins

Shiitake mushrooms - if using dried then cut in half with a pair of kitchen scissors and soak for 30 minutes in just-boiled water. Skip if using canned shiitake mushrooms.
Cut the vegetables (including the soaked/canned shiitake mushrooms), chicken and seafood. Set aside until needed.

Sauce and Thickener

Combine all the sauce ingredients in a bowl. Set aside until needed.
Combine the thickener ingredients in a separate bowl. Set aside until needed.

Cooking the Stir Fry

Heat a wok / large fry pan on high. Once the wok / fry pan comes to temperature, add a tbsp of oil.
Add the chicken to the wok with a pinch of salt and fry until cooked. Once cooked pour into a bowl and leave aside until needed.
Add another tbsp of oil and add the prawns and squid. Add a pinch of salt and cook until done. Pour the seafood into the bowl with the chicken.
Add 1 tbsp of oil to the wok / fry pan and add the ginger and the spring onions. Fry for about 1 minute or until fragrant.
Add the carrots, broccoli and baby corn with 1 tbsp of water. Toss and cook for 2 minutes.
Add the shiitake mushrooms, onions and garlic. Toss and cook for another 1 minute, adding another splash of water if it seems too dry.
Add the chicken, prawns and squid back and toss to combine.
Pour the sauce in and mix well for 30 seconds.
Add the thickener and keep stirring until the sauce has thickened.
Taste check the stir fry and adjust to your taste.
Serve with steamed rice or crispy noodles and garnish with fresh coriander.

Nutrition