My version of “Happy Family” Chinese at home. We were running short on rice I used spaghetti noodles for chow mein. Very easy recipe and fun at the same time. The chopsticks pictures are my favorite and it’s a requirement that I eat as much as I can with chopsticks before resorting to a fork.
I find eating with chopsticks people slow down, and I enjoy my food a whole lot more. besides, it’s fun!
Ingredients
- Shrimp
- Sliced chicken breast
- Beef (or venison, I still had some from last winter)
- Powdered Ginger
- Garlic Powder
- Cracked Peppercorns
- Sea Salt
- Sliced onion
- Mushrooms
- 2 TSP Sesame Oil (remember I don’t measure, I just add)
- 2 TBSP Wok Oil
- Sweet peppers (green, yellow and orange for color)
- 2 TSP Soy Sauce
- 1/4 Cup Dorothy Lynch Salad Dressing (French dressing will work too)
- 1 TBSP Cornstarch
Wow, I guess that’s a lot of ingredients. As far as vegetables you can use anything you have handy, broccoli, slivered carrots. REMEMBER: Measurements are not important, you add to your taste and desire.
Directions
- Season meats with spices and toss to coat
- Prepare rice ahead of time according to directions.
- Heat a combination of above oils in wok on high
- Add chopped or sliced onions and cook until clear
- Add chicken and beef (in my case venison)
- Cook and stir on high until cooked through
- Push ingredients to the side of the wok away from the center and direct heat
- Add vegetables and shrimp on top of the cooked meat on the side
- There should be some liquid in the bottom of the wok, add soy sauce and salad dressing. Then add water until total liquid amount is approximately 3/4 cup.
- Cover with lid and let liquid boil and steam cook the vegetables.
- Mix a tablespoon (or so) of cornstarch with 1/4 cup water until creamy
- When vegetables are tender pour cornstarch mixture into the liquid and stir. Liquid should thicken slightly.
- Quickly stir the liquid and all ingredients until coated in the sauce.
Eat and Enjoy!
