Combination Chop Suey Recipe
Ingredients
2 whole chicken breasts, cooked
1/2 head bok choy or napa cabbage (about 8 ounces)
1 cup water
2 teaspoons cornstarch
1 teaspoon chicken bouillon granules
4 teaspoons soy sauce
3 tablespoons vegetable oil
8 ounces boneless lean pork, finely chopped
4 ounces fresh green beans, trimmed and cut into 1/2 inch pieces
3 stalks celery, diagonally cut into 1/2 inch pieces
2 yellow onions, chopped
1 iarge carrot, finely chopped
8 ounces medium shrimp, shelled and deveined
1 can (8 ounces) sliced bamboo shoots, drained
Directions
Remove skin and bones from cooked chicken.
Coarsely chop chicken.
Finely chop cabbage with cleaver or large knife.
Combine water, cornstarch, boul-lion and soy sauce in small bowl; set aside.
Heat oil in wok or large skillet over high heat.
Add pork and stir-fry until brown, about 5 minutes.
Remove and set aside.
Add cabbage, beans, celery, onions and carrot to wok.
Stir-fry until vegetables are crisp-tender, about 3 minutes.
Stir soy sauce mixture and pour over vegetables in wok.
Cook and stir until liquid boils and thickens, about 3 minutes.
Add chicken, shrimp, pork and bamboo shoots.
Cook and stir until shrimp turn pink and are cooked through, about 3 minutes more.
Coarsely chop chicken.
Finely chop cabbage with cleaver or large knife.
Combine water, cornstarch, boul-lion and soy sauce in small bowl; set aside.
Heat oil in wok or large skillet over high heat.
Add pork and stir-fry until brown, about 5 minutes.
Remove and set aside.
Add cabbage, beans, celery, onions and carrot to wok.
Stir-fry until vegetables are crisp-tender, about 3 minutes.
Stir soy sauce mixture and pour over vegetables in wok.
Cook and stir until liquid boils and thickens, about 3 minutes.
Add chicken, shrimp, pork and bamboo shoots.
Cook and stir until shrimp turn pink and are cooked through, about 3 minutes more.
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