Delight Of 3 Recipe

Marinate shrimp

Place shrimp in a bowl and toss with 1 teaspoon soy sauce, 1/2 teaspoon cornstarch, and 1/4 teaspoon sesame oil. Let sit 10 minutes while prepping other ingredients.

Marinate beef

In a separate bowl combine 1 tablespoon soy sauce, 1 tablespoon rice wine, 1/2 teaspoon cornstarch, a pinch (about 1/4 tsp) kosher salt and 1/4 teaspoon black pepper. Add sliced beef, mix to coat evenly and let sit 15 minutes.

Marinate chicken

Toss chicken pieces with 1 tablespoon soy sauce, 1/2 tablespoon rice wine, 1/2 teaspoon cornstarch, and a pinch of black pepper. Set aside 10–15 minutes.

In a small bowl whisk together oyster sauce, hoisin sauce, remaining 1 tablespoon soy sauce, chicken stock, brown sugar, rice vinegar and sriracha. In a separate small cup combine 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Set both aside.

Mince garlic and grate ginger; slice peppers, scallions and trim snap peas so they are ready for quick stir-fry.

Heat a large wok or heavy skillet over high heat until hot. Add 1 1/2 tablespoons neutral oil and swirl.

Add marinated beef in a single layer; sear, undisturbed, 30–45 seconds until the edges brown, toss and continue cooking 1 more minute until just medium-rare. Transfer beef to a plate and tent with foil.

Wipe the pan if there is excessive fond, then heat the wok again over high heat. Add another 1 tablespoon oil. Add chicken pieces in a single layer and cook, stirring occasionally, 3–4 minutes until cooked through and golden. Transfer chicken to the plate with beef.

Add remaining 1/2 tablespoon oil; when shimmering add shrimp in a single layer. Cook 30–60 seconds per side until pink and opaque. Remove shrimp to the plate.

Reduce heat to medium-high and add the butter to the wok. Add garlic and ginger and stir 20–30 seconds until fragrant (do not brown). Add bell peppers and snap peas and stir-fry 1–2 minutes until bright and crisp-tender.

Return beef, chicken and shrimp to the wok, toss to combine with vegetables.

Pour prepared sauce over the proteins and vegetables. Bring to a gentle boil, then stir the cornstarch slurry and add it to the wok. Stir constantly 30–60 seconds until sauce thickens and becomes glossy and coats the ingredients.

Taste and adjust seasoning with up to 1/4 teaspoon salt or additional soy sauce if needed. Stir in sliced scallions and drizzle remaining 1/4 teaspoon sesame oil for aroma.

Turn off heat and sprinkle with toasted sesame seeds if using. Serve immediately over steamed rice or noodles with lime wedges on the side.