Combination Chop Suey
|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)|
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.