- Combine the soy sauce, oyster sauce, hoisin sauce, cornflour, sesame oil, sugar, and chicken broth (or water) in a small bowl. Until the cornflour has completely dissolved, stir. Put aside.
- Prepare the prawns and chicken:
In a large wok or pan, heat the vegetable oil over medium-high heat. - Stir-fry the ginger and minced garlic for approximately 30 seconds, or until fragrant.
After adding the chicken slices to the pan, heat them for approximately 5 minutes, stirring them often, until they are cooked through and have a light brown colour. - After adding the prawns, heat for two to three minutes, or until they are cooked through and become pink. Take out and reserve the prawns and chicken from the pan.
Mix and Sauté the Vegetables:
If needed, add a little more oil to the same pan. Add the water chestnuts, snap peas, bell peppers, carrots, broccoli, and mushrooms (if using).
The veggies should be stir-fried for five minutes or until they are crisp-tender.
Mix Everything Together:
- Add the cooked prawns and chicken back to the pan along with the veggies.
- After preparing the sauce, pour it over the mixture and well toss to coat every component.
Simmer for a further two to three minutes, or until the sauce has thickened and the food is well cooked.
Include bean sprouts:
Toss the bean sprouts with the remaining ingredients in the pan after adding them. Simmer for one more minute.
Serve:
Serve the hot chop suey over noodles or steaming rice. Savour your tasty and filling dinner!
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