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+ servings

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 minutes
Cook Time 15 minutes
Soaking (if using dried shitake) 30 minutes
Total Time 35 minutes
Servings 5
Calories 276kcal
Author Scruff


  • 1 Wok or large fry pan


  • 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


  • 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


  • 1.5 tbsp cornstarch
  • 1 tbsp water


  • coriander roughly chopped (optional)


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.


Serving: 6g | Calories: 276kcal | Carbohydrates: 16g | Protein: 13g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 691mg | Potassium: 422mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2332IU | Vitamin C: 31mg | Calcium: 42mg | Iron: 1mg