Combination Recipe

Prepare vegetables

Wash and trim all vegetables. Julienne the carrot, thinly slice the red bell pepper, separate broccoli into bite-size florets, trim snow peas, and slice scallions on the bias. Have them ready in separate bowls so they can be added quickly during cooking.

Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat.

Add half the minced garlic and half the minced ginger to the hot oil and stir-fry 15–20 seconds until fragrant but not browned.

Add the carrots and bell pepper and stir-fry 1–2 minutes until they begin to soften.

Add the broccoli and snow peas and continue stir-frying 2–3 minutes until broccoli is bright green and just tender-crisp. Transfer the vegetables to a bowl and set aside.

Pat chicken and shrimp dry with paper towels. In a bowl, season chicken slices and shrimp with 1 tsp salt, 1 tsp black pepper and 1 tablespoon cornstarch. Toss to coat evenly. The cornstarch helps create a light glaze and seals in moisture.

Wipe the wok or skillet clean, then return to medium-high heat. Add remaining 1 tablespoon vegetable oil and let it get hot but not smoking.

Add the chicken in a single layer and let it sear 1–2 minutes without moving, then stir-fry 1–2 more minutes until mostly cooked through (internal chicken pieces should lose their pink). Push chicken to one side of the pan.

Add the shrimp to the hot side of the pan and cook 1–2 minutes per side until pink and opaque. Combine shrimp and chicken and remove to the bowl with vegetables.

In a small bowl or measuring cup, whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, 1 teaspoon brown sugar, 1 cup chicken or vegetable stock, 1 teaspoon sesame oil, and 1/4 teaspoon red pepper flakes (if using). Taste and adjust saltiness—remember soy and oyster sauce add salt.

Make a cornstarch slurry by whisking 1 teaspoon cornstarch with 1 tablespoon cold water until smooth.

Return the wok to medium-high heat. Add the remaining half of the minced garlic and ginger and cook 10–15 seconds. Pour in the prepared sauce and bring to a simmer.

Stir the cornstarch slurry again and slowly drizzle into the simmering sauce while stirring. Allow the sauce to bubble for 1–2 minutes until it thickens to a glossy, slightly thickened consistency.

Return the cooked chicken, shrimp, and vegetables to the wok. Toss gently to coat everything in the sauce and heat through for 1–2 minutes. Add sliced scallions and toss once more.

Taste and adjust final seasoning with a splash more soy sauce or a pinch of salt if needed. Drizzle with a little extra sesame oil if desired.

Divide steamed jasmine rice among 4 plates (about 3/4 cup rice per serving) or serve family-style. Spoon the combination stir-fry over or beside the rice.

Garnish with toasted sesame seeds and chopped cilantro or basil. Serve immediately.