INGREDIENTS

1 cup chicken
1/2 cup pork
1 cup celery
1 cup cabbage
1 cup beef broth
1 tsp. sugar
1 cup bamboo shoots
1 cup mushrooms
1/4 cup water chestnuts
1 garlic clove (crushed)
2 tsp Soy sauce
1/2 tsp. ginger
1/2 tsp. salt
1 tbsp. oil
1 tsp. white wine
Pepper

HOW TO MAKE IT

1. Finely slice the ingredients or cut into small pieces.  
2. Place the wok on a high heat, add the peanut oil and heat until the oil starts to sputter.
3. Stir in the garlic and the salt, then add in the chicken and pork.
4. Sear for 2-3 minutes until the pieces are golden brown.
5. Then stir in the Soy sauce, white wine and ginger and stir thoroughly, then add the meat to the wok.
6. Simmer for 1 minute then add the celery, bamboo shoots, mushrooms, water chestnuts and the cabbage. Sear for a further 3 minutes.
7. Now add the beef broth, cover the wok and cook for 2 minutes.
8. Remove the lid, add the maize starch, pepper and sugar, simmer and stir until the sauce has thickened and is nice and smooth.
9. Serve with rice boiled in water.