Ingredients

• Sauce
• 6 tablespoons soya sauce
• 1/3 cup chicken stock
• 1/2 teaspoon rice vinegar
• 2 tablespoons rice wine(Dry Sherry will do. NOT COOKING SHERRY)
• 2 tablespoons cornstarch
• 1 teaspoon sesame oil
• 1 teaspoon clover honey(Any light flavored honey will do.)
• Main Ingredients
• 2 tablespoons peanut oil
• 1/2 lb 30 count shrimp, peeled,vained
• 1 tablespoon peanut oil
• 1/2 lb boneless skinless chicken thighs, cut bite size
• 4 cloves garlic, minced
• 2 tablespoons ginger, grated
• 2 tablespoons peanut oil
• 1/2 cup celery, sliced 1/4 inch thick
• 2 cups onions, coursely chopped
• 1 cup baby carrots, quartered length wise
• 1/2 red bell pepper, julinne

Directions

1. Combine the sauce ingredients.
2. Set aside.
3. Heat the wok over high heat.
4. Add 2 TBS oil.
5. Swirl to coat.
6. Add Shrimp.
7. Stir fry 2 minutes.
8. Remove, set aside.
9. Add 1 TBS oil, swirl.
10. Add Chicken, stir fry 3 minutes.
11. Add Garlic and Ginger, stir fry 1/2 minute more.
12. Empty and scrape the good stuff from the wok.
13. Set aside.
14. Reheat wok.
15. Add 2 Tbs oil.
16. Swirl to coat.
17. Add Celery, Onion, Carrots, and Bell Pepper.
18. Stir fry 2 minutes.
19. Add 1 TBS Water, cover, steam 1 minute.
20. Push vegetables up the sides of the wok.
21. Stir the sauce well to mix all of the corn starch.
22. Add to the center of the wok.
23. Stir'til thick and bubbly.
24. Add the shrimp and chicken.
25. Combine with the vegetables.
26. Heat through.
27. Serve.