CHICKEN SHANGHAI

Time to get out your electric fry pan out , this is a one pan dish . Place 1.5 kg of diced chicken and 500 gm of diced pork . Mix together in a small bowl 3 tbs of soy sauce and 3 tbs of dry sherry mixed with 1 dsp of cornflour , now pour this over the meat mixture and let marinate for 1 hour . Now place 175 gm of vermicelli egg noodles in salted boiling water with a splash of oil . Boil till el dente and then rinse under cold running water , drain and lightly spray with cooking oil , set aside . Peel and chop 1 large onion ,1 red capsicum deseeded and sliced ,1/4 cabbage shredded ( thin sliced ) , 2 sticks of celery chopped ,8 spring onions trimmed and sliced . Heat 1/4 cup of rice bran oil / canola oil in the electric frypan ( 150 deg C ) and fry 2 tbs of minced garlic and 1 tbs of minced ginger , until aromatic . Now add the meat pieces ( retaining the marinade )to the pan and brown , tossing constantly, for 5 minutes . Raise the temperature if necessary . Add 500gm of shelled prawns and the cooked vermicelli noodles , continue to stir fry for another 3 minutes . Now add all the chopped vegetables , season with cracked pepper and dried chilli /sriracha (optional ). Stir 1 extra tbs of soy sauce and 1tbs of sherry to the remaining marinade mixed with 1 and 1/2 dsp of cornflour and 1/2 cup of water . Stir through the pan ingredients and cook until the vegetables are tender