TRIPLE DELIGHT

Submitted by A Cook

Serve this dish with rice.

Frozen oriental vegetables can be substituted for quicker preparation. Thaw vegetables before use.

Chicken stock can be used to decrease thickness of sauce once it is cooked.

Yield
3

Ingredients

    • 3/4 t. Chinese Five Spice Powder
    • 2 t. sugar
    • 4 t. oyster sauce
    • 4 t. soy sauce
    • 4 T. chicken stock
    • 1 T. corn starch
    • Peanut oil
    • 2 chicken breasts, thinly sliced
    • 12 lg. shrimp, rinsed, peeled & devained, pat dry
    • 1 6 oz. filet mignon, thinly sliced
    • 1/2 C. snow peas
    • 1/2 C. baby corn
    • 1/2 C. water chestnuts

Preparation

    1. In small bowl combine 5 Spice Powder, sugar, oyster sauce and soy sauce; set aside. Whisk together chicken stock and corn starch; set aside. In wok or large frying pan over high heat add peanut oil. Heat and add chicken; saute until just pink. Add beef and sear. Add shrimp. Stir in spice mixture and stir to coat. Add vegetables and stir to coat Add chicken stock mixture. Bring to boil and sauce thickens.

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