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Combination Chop Suey

Chef.at.Home's picture
Ingredients
  Whole chicken breasts 2
  Chicken broth 4 Cup (64 tbs)
  Cornstarch 2 Teaspoon
  Water 1 Cup (16 tbs)
  Soy sauce 4 Teaspoon
  Instant chicken bouillon granules 1 Teaspoon
  Vegetable oil 3 Tablespoon
  Boneless lean pork 8 Ounce, finely chopped
  Bok choy head/Napa cabbage 8 Ounce, finely chopped (1/2 Head)
  Green beans 4 Ounce, trimmed and cut into 1-inch pieces
  Celery stalks 3 , diagonally cut into 1/2-inch pieces
  Yellow onions 2 , chopped
  Carrot 1 Large, chopped
  Medium shrimp 8 Ounce, peeled, deveined
  Canned sliced bamboo shoots 8 Ounce, drained (1 Can)
Directions

1. Combine chicken and chicken broth in large saucepan. Bring to a boil over medium-high heat. Reduce heat to low; cover. Simmer 20 to 30 minutes or until chicken is no longer pink in center. Remove from heat. Let stand until chicken is cool.
2. Remove skin and bones from chicken. Coarsely chop chicken.
3. Combine cornstarch, water, soy sauce and bouillon granules; set aside.
4. Heat oil in wok or large skillet over high heat. Add pork; stir-fry until no longer pink in center, about 5 minutes. Remove from wok; set aside.
5. Add cabbage, beans, celery, onions and carrot to wok; stir-fry until crisp-tender, about 3 minutes. Stir soy sauce mixture; add to 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. Serve over hot cooked rice.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Noodle
Ingredient: 
Chicken

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