Triple Harvest (Chinese dish of beef, chicken and shrimp)
“Triple Harvest” is a Chinese-American restaurant dish of (U=usually) beef, chicken and shrimp. “Triple harvest” was printed in the Daily Record (Morristown, NJ) on June 10, 1984. “Triple Harvest ... 9.45 Sliced shrimp, chicken and beef sauteed with black mushrooms, broccoli and red pepper in gourmet hot sauce” was printed in the St. Louis (MO) Post-Dispatch on November 28, 1984. “TRIPLE HARVEST ... 8.95 Sliced shrimp, chicken and beef sauteed with baby corn, broccoli and carrots in gourmet hot pepper sauce” was printed in the Germantown (TN) News on March 28, 1985.
Similar Chinese combination dishes include “Double Wonders,” “Dragon and Phoenix,” “Three Musketeers,” “Triple Crown,” “Triple Delight,” “Four Precious Jewels,” “Four Seasons,” “Hawaii Four-O,” “Hawaii Five-O,” “Happy Family” and “Happy Together.”
10 June 1984, Daily Record (Morristown, NJ), “Hunan in name, eclectic in practice ” by Larry Lazar, You sec., pg. 29, col. 3:
(The First Hunan, 410 Route 10, East Hanover.—ed.)
Cold noodles in sesame sauce, moo shu pork, Hunan chicken and triple harvest were other good dishes I sampled during my two trips.
28 November 1984, St. Louis (MO) Post-Dispatch, “A New Look In Oriental Dining” by Jane Heitman, You sec., pg. 10, col. 3:
(Silk Road, 510 North Euclid Avenue.—ed.)
Triple Harvest ... 9.45
Sliced shrimp, chicken and beef sauteed with black mushrooms, broccoli and red pepper in gourmet hot sauce.
28 March 1985, Germantown (TN) News, pg. 10B, col. 1 ad:
(Wang’s Mandarin House, 1183 Park Place Mall.—ed.)
TRIPLE HARVEST ... 8.95
Sliced shrimp, chicken and beef sauteed with baby corn, broccoli and carrots in gourmet hot pepper sauce.
1 March 1986, Poughkeepsie (NY) Journal, pg. 6A, col. 3 ad:
Triple Harvest
(Great Hunan Chinese Restaurant, Rt. 9, Wappingers Falls.—ed.)
9 May 1992, The Capital Times (Madison, WI), “new Chinese eatery is pricey but elegant” by Margaret Collins, pg. 5D, col. 3:
(Royal Garden, 6613 Mineral Point Road, Madison.—ed.)
The other entry was a house specialty—triple harvest ($12.95) with beef, chicken and shrimp stir-fried with vegetables ranging from water chestnuts to miniature corn. The ingredients are mixed with a hot sauce and peanuts.
2 November 1995, Rockland Journal-News (Nyack, NY), “Preparation make’s Woo’s traditional menu special” by Elaine Bissell, Weekend sec., pg. 10, col. 1:
(Woo’s Hunan Chinese, 191 Rt. 59, Suffern.—ed.)
The Triple Harvest is another Hunan-hot dish. Shrimp, chicken and beef are stir-fried with fresh Chinese vegetables cooked al dente in a spicy sauce.
28 March 1996,The Morning Call (Allentown, PA), Neighbors sec., pg. 19, col. 1 ad:
(Chopstix Express.—ed.)
TRIPLE HARVEST $9.50
prime beef, sliced chicken, & jumbo shrimp sauteed in garlic sauce with chinese vegetables & dried peppers
4 April 1997, Albuquerque (NM) Journal, “Lion serves kingly entrees” by Rebecca Roybal, pg. E11:
(Imperial Lion, 601 Juan Tabo NE.—ed.)
She ordered the Triple Harvest Special ($11.95), which was supposed to come with scallops, chicken and shrimp. The plate arrived with beef instead of the scallops, but she opted not to return it. The dish also had a mix of zucchini, water chestnuts, snow peas and carrots seasoned with dried red chile pepper flakes in a brown sauce.
12 December 2003, Albuquerque (NM) Journal, “A Happy House of delicacies” by Kelly Koepke, pg. 12:
(Happy House Chinese Restaurant, 1218 San Pedro SE, just north of Gibson.—ed.)
We enjoyed the chicken in garlic sauce, the combination lo mein (pork, shrimp and chicken) and the triple harvest, a spicy trio of seafood with mushrooms.
22 June 2012, Santa Fe (NM) New Mexican, “Mein Man” by Bill Kohlhaase, pg. 54, col. 3:
(Yin yang Chinese Restaurant, 418 Cerrillos Road.—ed.)
Triple Harvest shrimp, chicken, and beef ... $12.95
Memphis (TN) Flyer
September 26, 2013 NEWS » COVER FEATURE
Best of Memphis 2013
by FLYER STAFF
(...)
Best Chinese
1. Wang’s Mandarin House
2. A-Tan
3. Mulan Asian Bistro
Wang’s offers an extensive menu of traditional and contemporary Chinese staples, including go-to’s, like fried rice and egg rolls, and chef specialties, like the Triple Harvest (shrimp, chicken, and beef sautéed with baby corn, broccoli, and carrots in Wang’s gourmet hot pepper sauce).