Stir-fried Shrimp/Chicken with Bean Sprouts and Chives

Stir-fried dishes characteristically appear as a part of the Vietnamese cuisine with every meal to accompany stew dishes, such as fish stew (ca Kho) or meat stew (thit kho). In Vietnam, every family meal always consists of three dishes – soup, stew, and a stir-fried dish. Now in America, family meals are smaller and sometimes just for one or two people. I have created recipes just for this new lifestyle that are simple stir-fried dishes. In this recipe, the combination of shrimp and chicken for protein and adding the natural sweetness of bean sprouts complement each other. The onion chives that are growing in my  garden now is the kind of herb that I will add into this dish to give it a perfect flavor.

Ingredients:
1 chicken breast, thickly sliced
8 shrimps, peeled and deveined
1/2 lb. bean sprouts
3 cups  Korean chives
1 shallot, chopped
2 cloves garlic, minced
Marinade:
1 tsp salt
1/4 tsp black pepper
1 tsp sugar
1 tbs cooking wine
1 tsp fish sauce
1 tsp soy sauce

Directions:
Combine the marinade ingredients in a small bowl.
Place chicken and shrimp in two separate bowls. Stir the marinade into each bowl and let marinate for 1 hour.
Wash chives and cut into 2 inch lengths.
Wash the bean sprouts.
Heat oil in a wok. Add shallots. Stir for a few minutes and then add chicken . Cook chicken for a few minutes. Add garlic and continue to cook until chicken is no longer pink. Move chicken to the side of the wok. Add shrimp and stir (cook for 2 minutes). Add bean sprouts and chives. Cook on high heat quickly and then move chicken to rejoin the shrimp and bean sprouts. Taste again with some soy sauce or fish sauce. Serve with cooked rice.