8 oz. raw shrimp, peeled and deveined, tails removed
8 oz. raw boneless and skinless chicken breasts
1/4 c. broccoli florets
1/4 c. cauliflower florets
1/8 c. julienne carrots
1/4 c. sno peas
1/8 c. mushrooms
1/8 c. sliced water chestnuts
1 tbsp. chopped scallions
1 tsp. chopped garlic
2 oz. oyster sauce
1 1/2 oz. sesame oil

In a skillet, heat sesame oil to smoking point. Add chicken and shrimp and brown quickly. Add garlic. Saute for 30 seconds. Add remaining vegetables and stir fry for 1 to 1 1/2 minutes. Add oyster sauce and stir. Serve over your favorite rice. (This recipe was provided by the chef at the Divi Divi Hotel in Aruba.)