Chinese Special Curry

My husband's takeaway favourite but given a makeover.  Much as we like the flavour of a takeaway Chinese curry I always think the meat is a bit odd especially the beef which has a grainy texture.  So, Ive used meat and prawns that I know are good quality and well reared.   I've used a shop bought curry paste that I bought from Wing Yip and it really does taste like the sauce in your local Chinese restaurant but without the carved vegetables.

Ingredients
3 tbsp sunflower oil
1 chicken breast, cut into chunks
1 duck breast, thinly sliced
1 small rump steak, thinly sliced
12 king prawns, shelled and deveined
10 mushroom, quartered
1 onion, thickly sliced
1 tin bamboo shoots, drained, optional
1 jar or tub of Chinese curry sauce
A sprinkle of chopped chives to garnish.

Method 

Heat your wok or large sauté pan and add the oil.  Stir fry the meats, I did the chicken first followed by the prawns, then the duck and finally the beef, taking care not to over cook them as they will carry on cooking in the sauce.  Set the meat aside and quickly stir fry the mushroom and onions for a few minutes keeping the onions on the crunchy side.  Return the meats to the pan and pour over the sauce having followed the instructions on the tub or jar.  At this point add in the bamboo shoots if using them.  Simmer gently for 10 minutes and serve with boiled rice.