Happy Family Recipe

Prep and season proteins

Pat shrimp, chicken, and beef dry with paper towels. In three separate bowls or one combined depending on pan size, lightly season each protein with 1/3 tsp kosher salt and 1/3 tsp black pepper (divide salt and pepper across proteins). Toss each protein with a light coating of cornstarch (about 2 tbs total distributed) so they have a thin dusting — this promotes browning and helps sauce adhere.

Cook proteins

Heat 1 tablespoon neutral oil in a large wok or wide skillet over high heat until shimmering. Add shrimp in a single layer and stir-fry 1–2 minutes until just pink and opaque; remove to a plate. Add another 1 tablespoon oil, stir-fry chicken in batches if needed 2–3 minutes until cooked through and just starting to brown; remove. Add remaining 1 tablespoon oil, sear beef 1–2 minutes stirring until browned but still tender; remove. All proteins should be about 80–90% done — they will finish in the sauce. Keep plates covered or tented to retain heat.

Prepare vegetables

Make sure all vegetables are washed and cut: broccoli in small florets, napa cabbage chopped, bok choy halved, carrots julienned, snow peas trimmed, water chestnuts drained, green onions sliced. This is a quick-cook dish so have everything prepped and within reach.

Stir-fry vegetables

Return wok to high heat. Add a drizzle (about 1 tsp) of oil if the wok is dry. Add minced garlic and ginger and stir 15–20 seconds until fragrant (do not brown). Add carrots and broccoli first; stir-fry 1–2 minutes to begin softening. Add bok choy, napa cabbage, and snow peas; stir-fry another 1–2 minutes until vegetables are bright, crisp-tender. Add water chestnuts and most of the sliced green onions (reserve some for garnish) and toss to combine. Vegetables should be crisp-tender — slightly firmer than you want final texture because they will finish cooking in the sauce.

Make the sauce

In a bowl, whisk together chicken stock (1 cup), light soy sauce (3 tbs), oyster sauce (2 tbs), dark soy sauce (1 tsp, optional), Shaoxing wine (1 tbs), sesame oil (1 tsp), and sugar (1 tsp). In a small separate bowl combine the cornstarch slurry: 2 tsp cornstarch with 2 tbs cold water and whisk until smooth.

Combine proteins, vegetables, and sauce

Pour the prepared sauce into the wok with the vegetables and bring to a simmer over high heat. Stir the sauce into the vegetables and let it bubble for 30–45 seconds. Return chicken, beef, and shrimp to the wok and gently toss to combine, spreading everything into a single layer briefly so the sauce can reduce slightly.

Thicken sauce

Give the cornstarch slurry a quick re-stir, then drizzle it into the simmering sauce while stirring constantly. Cook 30–60 seconds until the sauce thickens to a glossy, coating consistency. Taste and adjust seasoning: add a pinch of salt or a splash of soy if more saltiness is needed, and a bit more white pepper if desired.

Finish and serve

Remove from heat and stir in the remaining sliced green onions. Transfer to a warmed serving platter. Garnish with reserved green onions. Serve immediately with steamed rice or noodles so the sauce is enjoyed hot.

If using frozen shrimp or pre-sliced proteins, thaw and pat dry before using. For a thicker sauce, increase slurry to 1 tbs cornstarch mixed with 2 tbs water. To make this dish gluten-free, use tamari or gluten-free soy sauce and gluten-free oyster sauce or mushroom-based alternative.