How to make 'Happy family' - an American-Chinese recipe founded in San Francisco
Kwoklyn Wan grew up in the kitchens of Chinese takeaways and restaurants with his brother Gok, now a style guru. Kwoklyn’s Chinese Takeaway Cookbook is the holy grail of trade-secret recipes, so you can create your favourite Chinese takeaway and Cantonese restaurant dishes.
A mixture of char siu pork, chicken, beef and seafood served with mixed vegetables in a rich, aromatic gravy, this is an American-Chinese recipe founded in Chinatown, San Francisco, by Chinese immigrants who had moved to the USA to work in the mines and on the railways.
Prep: 5 minutes.
Cooking: 7 minutes.
2 tbsp groundnut oil
1 garlic clove, crushed
1 onion, diced
40g (1½oz) chicken breast fillet, sliced
1 red (bell) pepper, de-seeded and diced
1 carrot, sliced
40g (½ cup) small broccoli florets
40g (½ cup) sugar snap peas, cut into bite-sized pieces
30g (¼ cup) tinned bamboo shoots
3 baby corn cobs, halved lengthways
40g (¼ cup) tinned water chestnuts, cut into bite-sized slices
8 king prawns (tiger shrimp), shelled and de-veined
40g (1½oz) Chinese Roast BBQ Pork cut into bite-sized slices (see panel below)
40g (1½oz) fillet steak, sliced
1 tbsp light soy sauce
½ tbsp dark soy sauce
2 tbsp oyster sauce
1 tsp granulated sugar
¼ tsp salt
¼ tsp white pepper
120ml (½ cup) chicken stock
1 tbsp cornflour (cornstarch) mixed with 2 tbsp water
1 tsp sesame oil
1. Heat the groundnut oil in a wok over a medium-high heat, add the garlic and onion and fry for 1 minute. Add the chicken and fry for 2 minutes, then add the remainder of the vegetables and stir-fry for 2 minutes.
2. Add the prawns, pork and the beef, stir-fry for a minute and then add the soy sauces, oyster sauce, sugar, salt, pepper and stock. Bring to the boil, turn down the heat and simmer for 2 minutes.
3. Stir in the cornflour mixture to thicken the sauce, then remove from the heat, stir in the sesame oil and serve.
Extracted from The Chinese Takeaway Cookbook by Kwoklyn Wan (Quadrille £15) Photography: Sam Folan