this is yet another stir-fry my mother-in-law cooks regularly. she uses whatever veggie (in the fridge) she thinks that goes with chicken and shrimp.

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chicken and shrimp stir-fry with spicy black bean sauce
malaysian chinese (don't know if it's the same in china but this is different from taiwanese way...)

about 150g chicken breat, striped
about 150g medium shrimp, rid of the heads and shells
marinate both with some light soy sauce, white pepper powder and a bit of chinese cooking wine then rub in some tapioca flour

1 tomato, quartered
some sugar peas, (pell string off on both sides)
some baby corns or mushrooms

minced 2 garlic cloves, 1 red chili (deseeded), 1 knob ginger, 1 T. salted black beans (usually comes in jar w/ some liquid but dry ones are ok.)

some oyster sauce, sugar,light soy sauce, and sesame oil
2 t. topioca flour (cornflour/corn starch) mix with some water
about 1/2 cup or more chicken or shrimp stock stock

heat the wok, then add 2 T. oil
add in the minced aromatics then turn the fire to low.
stir until fragrant and lightly golden.
add in the chicken and shrimp.
turn the fire to high and quickly stir-fry until lightly golden but not dry. (half cooked is ok.)
Add the stock and veggies.
add in seasoning to taste.
thicken the sauce with the starch water.
when thicken, dish out.

serve with steamed rice and some lightly stir-fried vegetables or it may be served as a one0dish meal.