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Combination Chop Suey

creative.chef's picture
  Whole chicken breasts 2 , cooked
  Bok choy/Napa cabbage 8 Ounce (1/2 Head)
  Water 1 Cup (16 tbs)
  Cornstarch 2 Teaspoon
  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)

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.

Recipe Summary

Main Dish
Stir Fried

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Combination Chop Suey Recipe