Ingredients

• 150g of peeled Prawns
• Four filleted chicken breasts
• 1/2 bunch of spring onions
• 1 punnet of bean sprouts (if desired)
• One large onion
• One green pepper
• One large carrot
• 150g of mushrooms
• One peeled cucumber
• Oil
• Sugar
• 1 teaspoon finely chopped fresh ginger
• Light soy sauce
• One tot brandy
• 1 teaspoon of corn flour
• Water

Method

 Cut all the vegetables into julienne strips keep each separate.

Heat up the oil in the wok until very hot and just started smoking, add the onions, and flash fry them, until the turn glassy, add the carrot and stir continuously, once the carrot turns a deeper orange, add the green pepper, cucumber, fry for a few minutes and set aside with all the liquids in a dish.

Heat the wok up with some oil again, once very hot add the chicken, salt and pepper with the soy sauce and stir fry the chicken, add the prawns and mushroom, fry for a few minutes till the prawns change colour to firm whites and pinks.

Add the vegetables with all their juices stir together and add the brandy, fresh ginger and the sugar stir in well. Add the corn flour and a bit of water, stir until the vegetables and meat glaze, add the bean sprouts at this stage, remove from heat and serve with either rice or noodles.