Crispy Mongolian Shrimp and Chicken Over Rice

24 And the Lord's servant must not be quarrelsome but kind to everyone, able to teach, patiently enduring evil,

25 correcting his opponents with gentleness. God may perhaps grant them repentance leading to a knowledge of the truth,

26 and they may come to their senses and escape from the snare of the devil, after being captured by him to do his will. - 2 Timothy 2:24-26

Shrimp and chicken seasoning:
1 t salt

1/2 t brown sugar
1/2 t of granulated garlic powder

Dipping batter for shrimp and chicken 

1/4 c soy sauce

1/2 c cornstarch 

1 egg, beaten

Whisk together, will be very thick

Oil for frying.

1/2 Bag of shrimp, cleaned, tail off

3 chicken tenderloins, chopped

Prepared brown basmati rice

2 baby bok choy, cleaned and sliced lengthwise

3 baby bell peppers, sliced matchstick style

1 t fresh ginger, minced

1 carrot, shredded

1/4 c Mirin

1 t roasted garlic, minced

1 leek, sliced thin

Preheat the oil to hot.
Add the shrimp and chicken to a bowl and season with salt, brown sugar and granulated garlic. Mix well.
Add shrimp and chicken to dipping batter and coat.
Fry the shrimp and chicken separately in the oil until golden brown. Then, remove the from the oil and let the shrimp and chicken drain on paper towels to absorb any excess oil. To the hot oil, add the ginger, bok choy, peppers, carrots, onions and garlic.

Sauce:1/2 c soy sauce

1/2 c honey

1/4 c brown sugar

1/4 c water
Pinch red pepper flakes
1 T oil

Cook the sauce ingredients over medium high heat stirring occasionally. Once the sauce thickens, it’s ready for use.