Happy Family
This happy family recipe features a simple Chinese-American dish made with seafood, meat, and vegetables stir-fried in savory brown sauce. It’s healthy, flavorful, and quick to make that you can easily put it on repeat every week!
Servings: 4 people
Ingredients
- 3 tablespoons oil
- 1 cup onion, green and red bell peppers cut
- 2 cups mixed vegetables (broccoli florets, sliced carrot and trimmed sugar snap peas/snow peas)
- 1 1/2 cups canned vegetables (straw mushroom, bamboo shoot sliced, young baby corn and water chestnut sliced)
- 1 cup meat (pork/BBQ pork, chicken breast, and beef (sliced))
- 1/2 cup mixed seafood (peeled and cleaned shrimp, lobster meat/crab meat and sea scallops)
- 3 cloves garlic peeled and minced
Marinade:
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 teaspoon dry sherry wine or any Chinese cooking wine
- 1/2 teaspoon cornstarch
Brown Sauce:
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sweet soy sauce
- 1/2 teaspoon sesame oil
- 3 dashes ground white pepper
- 2 tablespoons dry sherry wine or any Chinese cooking wine
- 1/2-3/4 cup chicken broth mixed with 1 teaspoon of cornstarch
- salt and sugar to taste
Instructions
- Marinade meat and seafood with a little salt, pepper, sugar and a dash of cooking wine. Set aside. In a bowl, mix all the seasoning ingredients for the Brown Sauce and set aside.
- In a wok, heat 2 tablespoon oil to smoky hot, stir-fry onions and peppers until lightly charred, add in minced garlic, briskly stir-fry until fragrant, toss in the broccoli florets, carrots, and continue stir-frying for about 2 minutes, dash a little salt and pepper, mix well and dish up. Set aside.
- Lightly clean up wok with damp paper towel. Heat up wok with remaining 1 tablespoon oil, stir-fry shrimp, lobster/crab meat for 1 minute, toss in sliced beef and pork/BBQ pork and continue to stir-fry for another 1 minute, or until lightly browned.
- Toss in the mixed canned vegetables, stir well, add in the Brown Sauce seasoning, pour in the chicken broth and continue to stir-fry until vegetables are tender enough to your liking, meat and seafood is thoroughly cooked. Adjust salt, sugar, or other flavorings as per taste. Dish up and serve with hot steamed rice.
Notes
- Use a wok or a large skillet to make this dish. I recommend using a wok as it distributes heat more evenly and the ingredients can cook quickly while retaining their texture and color. But if you don’t have a wok, a large skillet would work just fine.
- Prepare all the ingredients beforehand. Have everything chopped, sliced, and portioned to make the process smoother and more efficient. This dish cooks quickly, so you don’t want to scramble for ingredients while stir-frying.
- Use high heat for a short amount of time to retain the freshness and crunchiness of the vegetables. Chinese cooking is all about quick and intense heat, so make sure your wok is hot enough before adding in the ingredients.
Nutrition
Serving: 4people | Calories: 315kcal | Carbohydrates: 32g | Protein: 18g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 33mg | Sodium: 1006mg | Potassium: 611mg | Fiber: 7g | Sugar: 6g | Vitamin A: 8105IU | Vitamin C: 22mg | Calcium: 71mg | Iron: 2mg