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Triple Delight Chinese Food

Classic Chinese-American stir-fry with chicken, beef, andshrimp cooked with mixed vegetables in a savory oyster sauce brown sauce. Threeproteins, one perfect dish — ready in 35 minutes.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Dish
Cuisine: Chinese-American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Proteins
  • 6 oz boneless chicken breast — sliced thin against the grain
  • 6 oz beef sirloin or flank steak — sliced thin against the grain
  • 6 oz large shrimp — peeled deveined, tails off
Vegetables
  • 1 cup broccoli florets — bite-size pieces
  • ½ cup snap peas — strings removed
  • 1 medium red bell pepper — sliced
  • ½ cup white mushrooms — sliced
  • 1 small carrot — sliced thin on diagonal
  • ½ cup baby corn — optional
  • ½ can water chestnuts — drained and sliced
Brown Sauce
  • ½ cup low sodium chicken broth
  • 3 tbsp oyster sauce
  • 2 tbsp low sodium soy sauce
  • 1 tbsp hoisin sauce
  • 1 tsp toasted sesame oil
  • 1 tsp sugar
  • 1 tbsp cornstarch — mixed with 2 tbsp cold water
  • 4 garlic cloves — minced
  • 1 tsp fresh ginger — grated
  • 3 tbsp vegetable oil — for stir-frying

Equipment

  • 1 Carbon steel wok or large skillet (12-inch+) High-heat stir-frying — wider the better
  • 1 Wok spatula / flat wooden spatula Tossing and scraping the wok without scratching
  • 1 Tongs Handling proteins during searing
  • 1 Sharp chef's knife Slicing proteins thin against the grain
  • 1 Cutting board Prepping all proteins and vegetables
  • 1 Small mixing bowls (5-6) Mise en place — each ingredient prepped and ready before cooking
  • 1 Measuring spoons Sauce ingredients require accuracy
  • 1 Small whisk or fork Mixing the brown sauce and cornstarch slurry
  • 1 Serving bowl Wide and shallow works best for plating over rice

Method
 

  1. Mix sauce ingredients (broth, oyster sauce, soy sauce, hoisin, sesame oil, sugar) in a small bowl. Set aside.
  2. Make cornstarch slurry: mix 1 tbsp cornstarch with 2 tbsp cold water. Set aside.
  3. Optional velveting: toss chicken and beef separately with 1 tsp cornstarch and ½ tsp soy sauce each. Let sit 10 minutes.
  4. Heat 1 tbsp oil in a wok or large skillet over high heat until smoking.
  5. Cook beef first — 2 minutes until barely done. Remove and set aside.
  6. Add 1 tbsp oil. Cook chicken — 3 minutes until cooked through. Remove and set aside.
  7. Add shrimp — cook 1.5 to 2 minutes until pink. Remove and set aside.
  8. Add remaining 1 tbsp oil. Add garlic and ginger. Stir 30 seconds.
  9. Add carrots — stir-fry 1 minute.
  10. Add broccoli, snap peas, and mushrooms — stir-fry 3 minutes over high heat.
  11. Add bell pepper and water chestnuts — stir-fry 1 minute.
  12. Pour sauce over vegetables. Let bubble 30 seconds.
  13. Add cornstarch slurry and stir immediately — sauce will thicken quickly.
  14. Return all three proteins to the pan. Toss everything together 1 minute until coated.
  15. Serve immediately over steamed white rice.

Notes

Have ALL ingredients prepped before turning on the heat — stir-frying moves fast
Don't crowd the pan — cook proteins in separate batches for proper searing
Oyster sauce is the key ingredient — don't substitute
High heat is essential — the wok should be smoking before proteins go in
Serve immediately — the dish loses texture if it sits