Combination Chop Suey

Name: Combination Chop Suey
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4-6 serving(s)
Ingredients: 2 whole chicken breasts; 4 cups chicken broth; 1/2 head bok choy (about 8 oz) or 1/2 head napa cabbage (about 8 oz); 2 teaspoons cornstarch; 1 cup water; 4 teaspoons soy sauce; 1 teaspoon instant chicken bouillon granules; 3 tablespoons vegetable oil; 8 ounces boneless lean pork, finely chopped; 4 ounces fresh green beans, trimmed and cut into 1 inch pieces; 3 celery ribs, diagonally cut into 1/2 inch pieces; 2 onions, chopped; 1 large carrot, chopped; 8 ounces medium shrimp, shelled and deveined; 1 (8 ounce) can sliced bamboo shoots, drained; steamed rice

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Recipe by Catnip46

This comes from the "Cooking Class-Chinese-Cookbook". I used Napa cabbage which I never had before. I thought it was very good. It gave the dish a nice flavor to me. Instead of the green beans, I used some Chinese vegetables (the kind with the noodles in) plus all the other vegetable in the recipe and served over rice; so good! I also cheated and used chicken tenders to cut back the prep time. I sauteed the chicken until it was done but not browned. I also used precooked shrimp.

READY IN: 1hr 5mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

2

whole chicken breasts
4

cups chicken broth
¹⁄₂

head bok choy (about 8 oz) or 1/2 head napa cabbage (about 8 oz)
2

teaspoons cornstarch
1

cup water
4

teaspoons soy sauce
1

teaspoon instant chicken bouillon granules
3

tablespoons vegetable oil
8

ounces boneless lean pork, finely chopped
4

ounces fresh green beans, trimmed and cut into 1 inch pieces
3

celery ribs, diagonally cut into 1/2 inch pieces
2

onions, chopped
1

large carrot, chopped
8

ounces medium shrimp, shelled and deveined
1

(8 ounce) can sliced bamboo shoots, drained
steamed rice

DIRECTIONS

Combine chicken and broth in large saucepan. Bring to a boil over medium high heat. Reduce heat to low; cover. Simmer 20 minutes or until chicken is no longer pink in center. Remove from heat. Let stand until chicken is cool.
Remove chicken from broth; set aside. Strain broth; refrigerate or freeze for another use. Remove and discard skin and bones from chicken; coarsely chop chicken.
Finely chop cabbage with large knife or cleaver.
Combine cornstarch, water, soy sauce and bouillon granules in small bowl; set aside.
Heat oil in large skillet over high heat. Add pork; stir fry until no longer pink in center; about 5 minutes. Remove from skillet; set aside.
Add cabbage, beans, celery, onions and carrot to skillet; stir fry until crisp-tender, about 3 minutes. Stir soy sauce mixture; add to skillet. Cook and stir until sauce boils and thickens, about 3 minutes. Add chicken, pork, shrimp and bamboo shoots. Cook and stir until shrimp turn pink and are cooked through, about 3 minutes. Serve over hot steamed rice.

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