Mongolian Chicken and Shrimp with Onions Leeks and Fresh Shallot GreenTops

10 "Therefore, hear me, you men of understanding: far be it from God that he should do wickedness, and from the Almighty that he should do wrong. 

11 For according to the work of a man he will repay him, and according to his ways he will make it befall him. 

12 Of a truth, God will not do wickedly, and the Almighty will not pervert justice. 

13 Who gave him charge over the earth, and who laid on him the whole world? 

14 If he should set his heart to it and gather to himself his spirit and his breath, 

15 all flesh would perish together, and man would return to dust.  - Job 34:10-15

3 raw Chicken Tenders, slice thin on diagonal 

8 raw Shrimp, cleaned and deveined 

1 Egg white

1/4 t White pepper

1/4 t Salt

1 t Sesame oil

1-1/2 T Cornstarch 

Mix together Shrimp, chicken, salt, pepper, oil, egg white and cornstarch.

Set aside.

Add 3 T oil to large skillet or wok.

Heat on high to fry chicken, flip and add shrimp.

Cooks quickly.

Remove to plate. 

Take a paper towel and remove some of the oil.

Sauce

Prepare and set aside.

2 T Mirin

1 T Chinese Vinegar

1 t Hoisin

1/2 t Hot Chili sauce

1/2 t Sugar

1 t Soy

Prepare and set aside.

1/2 c Onions 

1/2 c Leeks

4 Shallot tops

1 t grated fresh Ginger

2 t roasted mashed Garlic

Add onions, leeks, garlic, fresh ginger to hot oil.

Stir fry quickly.

Add sauce, chicken and shrimp.

Stir fry until sauce thickens.

Serve over sticky rice.