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

Cut beef and chicken into 1/2-inch cubes and clean shrimp.

Combine 1 tablespoon soy sauce, ginger, 2 tablespoons cornstarch and cold water; let meat sit in this marinade in the refrigerator for 20 minutes.

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.

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.