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1
Combine sliced beef in a bowl with garlic powder, bicarbonate of soda, salt, MSG, dark soy sauce, potato starch and vegetable oil. Mix well, ensuring all beef pieces are evenly coated. Refrigerate for 20 minutes.
2
Place deveined and shelled raw king prawns in a separate bowl. Add garlic powder, bicarbonate of soda, salt, MSG, light soy sauce, potato starch and vegetable oil. Mix well until all prawns are evenly coated. Refrigerate for 20 minutes.
3
Heat vegetable oil in a wok over high heat until it starts to smoke. Quickly add garlic puree and stir-fry rapidly, being careful not to let it burn. Once the garlic starts to brown, add bean sprouts.
4
Add salt, MSG and white pepper to the bean sprouts and stir well. Pour in Chinese rice wine and mix. Transfer the bean sprouts to a serving plate and set aside.
5
Add vegetable oil to the same wok. Once hot, add the marinated beef and let it sit undisturbed until one side browns before flipping. Continue cooking until done.
6
Once the beef is cooked, add the onion slices, poached chicken, salt and MSG. Stir-fry briefly until the MSG is incorporated, about 20-30 seconds.
7
Add the marinated prawns to the wok. When they're nearly cooked through, add the garlic puree. Stir-fry for 15-20 seconds total, pausing every 5 seconds to ensure even cooking and remove the raw garlic flavour.
8
Add a touch of water to the wok. Pour in Chinese rice wine, being careful not to let it evaporate completely. Add a small amount of salt (less than a pinch), seasoning gradually rather than all at once.
9
Once the prawns are fully cooked, slowly add potato starch slurry to thicken the sauce. Add small amounts at a time since you can always add more but cannot remove it.
10
Pour the meat and sauce mixture over the bean sprouts and garnish with chopped spring onion. Serve as is, or with rice, noodles, or chips.
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