A simple and great recipe, works well for what we want here as most of the ingredi­ents can be changed or missed out entirely if you don’t have them, without sac­ri­fi­cing too much of the flavour.

Serves 2 or 3, depend­ing on por­tion sizes.

Ingredients

4 or 5 Mushrooms (sliced)

3 tbsp oil (pea­nut, olive, whatever you have)

200g Prawns

1 Chicken breast

100g Pork

1 small Onion

100g Snow Peas (I usu­ally use Sugarsnap Peas)

1/2 Bell Pepper (sliced)

2 or 3 Spring Onions

1 tbsp sugar

1 tbsp curry powder

1 tbsp dark Soy Sauce

1 tbsp light Soy Sauce

4 tbsp Chicken stock

2 tbsp chopped Ginger

1 stick of Celery (sliced)

Noodles (though I usu­ally use Rice as I find it turns out bet­ter for me)

Method

1. If you are doing this with Rice, then start cook­ing it now.
2. Add half the oil to the wok, fry the Chicken and Pork with 1 tbsp of the chopped Ginger.

3. When the Pork and Chicken are look­ing nearly done, add in the Prawns and fry for a fur­ther 3 minutes.
4. Remove from the wok and set aside (throw­ing away the ginger that will by now be nearly burnt.
5. Clean the wok and place back on the heat, get back up to tem­per­at­ure (medium to high heat).
6. If you are using noodles then you need to put them on to cook in boil­ing water now.
7. Add the remain­ing oil, the remain­ing Ginger and a pinch of salt, crush the ginger with a spoon or ladle into the oil and salt.
8. Toss in the Onions, Celery, Pea pods, Mushrooms slices, and the Pepper, keep stir­ring until the veget­ables have star­ted to soften a little and the Mushrooms have star­ted to soak up some of the oil.

9. make a space at the bot­tom of the wok and add the curry powder, fry this for about 10 seconds, then add the Soy sauce, Chicken stock and sugar.

10. Add back in the meat that was taken out earlier.

11. Mix well then add in either the Rice or the Noodles to the pan.
12. Serve.