Woo's Pagoda Restaurant
Gung Bau Sang Yang


  • Beef, chicken and shrimp to equal 1 pound
  • 2 1/2 tablespoons soy sauce, divided
  • 1 teaspoon ginger
  • 2 tablespoons plus 1 teaspoon cornstarch, divided
  • 1 1/2 tablespoons cold water
  • 1 tablespoon wine
  • 1 tablespoon sugar
  • 1 1/2 teaspoons vinegar
  • 1/2 teaspoon salt
  • 1 teaspoon sesame oil
  • 1 tablespoon hoisin sauce
  • 1 teaspoon crushed red pepper, or to taste
  • 1/2 cup dry-roasted peanuts


  1. Cut beef and chicken into 1/2-inch cubes and clean shrimp.
  2. Combine 1 tablespoon soy sauce, ginger, 2 tablespoons cornstarch and cold water; let meat sit in this marinade in the refrigerator for 20 minutes.
  3. In a small bowl, combine the wine, remaining 1 1/2 tablespoons soy sauce, sugar, vinegar, remaining 1 teaspoon cornstarch, salt, sesame oil and hoisin sauce; set this seasoning sauce aside.
  4. Heat a large fry pan with oil; fry the red pepper until dark brown. Drain off the oil. Use same pan and stir-fry chicken first until half done; add beef and shrimp. Add peanuts. Pour in the seasoning sauce and cook until it thickens.

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