Happy Family Stir Fry
A colorful, sizzling medley of tender chicken, juicy shrimp, and char siu pork tossed with crisp vegetables in a savory brown sauce. This Chinese-American takeout favorite brings everyone to the table with its balance of protein and crunch, ready in under 30 minutes.
For 4 servings
- prep · ~2 min
Blanch the broccoli.
1.Bring a pot of water to a rolling boil over high heat.2.Add broccoli florets and cook for 1 minute until bright green.3.Drain immediately and rinse under cold water to stop cooking. Set aside. - prep · ~5 min
Prepare the meats and slurry.
1.Pat the sliced chicken, pork, and shrimp dry with paper towels.2.Season all three proteins lightly with the pinch of salt and white pepper.3.In a small bowl, whisk together cornstarch and 3 tablespoons water to make a slurry.TIPPatting the proteins dry ensures a good sear instead of steaming in the wok. - fry · ~4 min
Sear the chicken and pork.
1.Heat 1 tablespoon vegetable oil in a wok over high heat until shimmering.2.Add sliced chicken and pork in a single layer. Let sear undisturbed for 1 minute.3.Stir-fry for another 2 minutes until just cooked through. Transfer to a clean bowl.TIPWork in batches if your wok is small — crowding the pan steams the meat. - fry · ~3 min
Sear the shrimp.
1.Add 1 tablespoon vegetable oil to the same wok.2.Add shrimp and stir-fry until pink and opaque, about 2 minutes.3.Transfer shrimp to the bowl with the chicken and pork. - fry · ~4 min
Stir-fry the aromatics and vegetables.
1.Add the remaining 1 tablespoon vegetable oil to the wok.2.Add minced garlic and grated ginger. Stir-fry until fragrant, about 20 seconds.3.Add carrots, bell pepper, baby corn, and water chestnuts. Stir-fry for 2 minutes.4.Add the blanched broccoli and toss for 1 more minute.TIPKeep the vegetables moving constantly over high heat for that signature wok-charred flavor. - mix · ~2 min
Combine everything with the sauce.
1.Return all cooked meats and shrimp to the wok with the vegetables.2.Pour in soy sauce and oyster sauce. Toss everything to coat evenly.3.Give the cornstarch slurry a quick stir and pour it into the wok.4.Stir-fry for 1 minute until the sauce thickens and clings to every piece. - garnish · ~1 min
Finish and serve.
1.Remove wok from heat. Drizzle with sesame oil and toss once more.2.Transfer to a serving platter and serve immediately.TIPServe over steamed rice to soak up the savory brown sauce.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch the broccoli just until bright green, then shock in cold water to preserve its crunch and color.
- 2Pat all proteins thoroughly dry before searing to get a good brown crust instead of steaming them.
- 3Cook proteins in a single layer and work in batches if needed to avoid crowding the wok.
- 4Have all ingredients prepped and within arm's reach before you start stir-frying—the cooking goes fast.
- 5Stir the cornstarch slurry just before adding it to the wok, as the starch settles quickly.
- 6Drizzle sesame oil off the heat to keep its delicate flavor from burning.
- 7For extra wok hei (breath of the wok), let the oil get very hot until it just starts to smoke before adding aromatics.
Adapt it for your goals.
High-protein
Double the chicken and shrimp, omit the pork, and add extra broccoli and bell pepper for a leaner, protein-packed stir-fry that's lower in fat.
low carbLow-carb
Replace baby corn with sliced zucchini or snow peas, skip the cornstarch slurry, and use tamari instead of soy sauce—serve over cauliflower rice to cut carbs significantly.
vegetarianVegetarian
Replace all three meats with 400g of extra-firm tofu (pressed and cubed) and 200g of shiitake mushrooms; use vegetarian oyster sauce made from mushrooms for a savory umami punch.
spicySpicy
Add 1 tablespoon of chili garlic sauce or 2 dried red chilies with the garlic and ginger for a fiery kick that complements the sweet oyster sauce beautifully.
Why this is on our healthy list.
Lean Protein Trio
Chicken breast, shrimp, and pork tenderloin provide high-quality, low-fat protein that supports muscle repair and keeps you full longer.
Vitamin-Rich Vegetables
Broccoli, carrots, and bell peppers deliver a wide range of antioxidants including vitamins C and A, plus fiber for digestive health.
Low in Saturated Fat
This stir-fry uses minimal oil and lean cuts of meat, keeping saturated fat low while still delivering rich flavor.
Natural Electrolytes from Water Chestnuts
Water chestnuts add a satisfying crunch and are a source of potassium, which helps regulate fluid balance and blood pressure.
Frequently asked questions
Yes, but thaw and pat them dry first to avoid adding excess water to the wok, which will make the sauce thin and prevent browning.
