Recipe: Happy Family stir-fry

HAPPINESS IN A DISH: Happy family stir-fry.
HAPPINESS IN A DISH: Happy family stir-fry.

Happy family is a popular Chinese stir-fry dish that consists of colourful vegetables and a selection of different meats served in flavourful brown gravy.

I think the name comes from the mixing of all the different ingredients together to make a 'happy family'.

It's a well-balanced meal, great served with rice, noodles or even on its own.


100g pork belly, sliced
100g boneless chicken thighs
100g beef, sliced
1 cup small shrimps, peeled
1 small head broccoli, cut into florets
1 carrot, sliced
12 pieces of tinned baby corn, cut lengthwise
1 cup button mushrooms
1 red capsicum, sliced
1 cup cooked bamboo shoots
4 cloves garlic, minced
1 onion, sliced
2 Tbsp Chinese cooking wine
1 tsp cornflour
1/4 tsp baking soda
peanut oil
2 Tbsp soy sauce
2 Tbsp oyster sauce
2 tsp sesame oil
2 Tbsp Chinese cooking wine
1 1/2 cup chicken stock mixed with 1 Tbsp cornflour
white pepper


1. Mix together the Chinese cooking wine, baking soda, cornflour and salt.  Add the chicken, beef and pork and let it marinate for at least 30 minutes.

2. Combine Soy sauce, Oyster sauce, Sesame oil, second portion of cooking wine, chicken stock, salt, sugar and white pepper in a separate bowl. Mix well and set aside. This is your "Brown Sauce"

3. Blanch the broccoli in boiling water for 30 to 45 seconds, then drain and rinse under the cold tap. Set aside.

4. Heat a wok or large frying pan, then add 2Tbsp peanut oil. When it's hot, saute the garlic and onions until golden, then add the carrot, baby corn, mushrooms, capsicum, bamboo shoots and salt. Stir fry for two minutes, then add the broccoli and shrimps. Stir fry for 30 seconds, then remove from the wok and set aside.

5. Using the same wok, add another tablespoon of peanut oil, then cook chicken, beef and pork over really high heat while continuously stir frying. The meat should be cooked and tender after 60 to 90 seconds - do not overcook as the meat will be tough.

6. Add the vegetables and brown sauce to the wok and bring to the boil. Cook for one to two minutes, then serve with rice.

For more of Raymond's recipes visit his blog at Ang Sarap.