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Combination Chop Suey Recipe
|Whole chicken breasts||2 , cooked|
|Bok choy/Napa cabbage||8 Ounce (1/2 Head)|
|Water||1 Cup (16 tbs)|
|Chicken bouillon granules||1 Teaspoon|
|Soy sauce||4 Teaspoon|
|Vegetable oil||3 Tablespoon|
|Boneless lean pork||8 Ounce, finely chopped|
|Fresh green beans||4 Ounce, trimmed and cut into 1/2 inch pieces|
|Celery stalks||3 , diagonally cut into 1/2 inch pieces|
|Yellow onions||2 , chopped|
|Carrot||1 Large, finely chopped|
|Medium shrimp||8 Ounce, shelled and deveined|
|Canned sliced bamboo shoots||8 Ounce, drained (1 Can)|
Serving size: Complete recipe
Calories 1622 Calories from Fat 598
% Daily Value*
Total Fat 67 g103.6%
Saturated Fat 12.3 g61.6%
Trans Fat 0.1 g
Cholesterol 698.4 mg
Sodium 2134.3 mg88.9%
Total Carbohydrates 65 g21.8%
Dietary Fiber 17.3 g69.1%
Sugars 15.9 g
Protein 185 g370.7%
Vitamin A 464.5% Vitamin C 205.4%
Calcium 50.1% Iron 75.9%
*Based on a 2000 Calorie diet
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.