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Combination Chop Suey

  • 4servings

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C
MineralsCopper, Natrium, Fluorine, Chromium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 whole chicken breasts

  2. 4 cups chicken broth

  3. 1 cup water

  4. 4 teaspoons soy sauce

  5. 2 teaspoons cornstarch

  6. 1 teaspoon instant chicken bouillon granules

  7. 3 tablespoons vegetable oil

  8. 8 ounces boneless lean pork, finely chopped

  9. 1/2 head bok choy or napa cabbage (about 8 ounces), finely chopped

  10. 4 ounces fresh green beans, trimmed and cut into 1-inch pieces

  11. 3 stalks celery, diagonally cut into 1/2-inch pieces

  12. 2 yellow onions, chopped

  13. 1 large carrot, chopped

  14. 8 ounces medium raw shrimp, peeled and deveined

  15. 1 can (8 ounces) sliced bamboo shoots, drained

  16. Steamed Rice (recipe follows, optional)

Instructions Jump to Ingredients ↑

  1. Combine chicken and 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 cooked through (170°F). Remove from heat. Let stand until chicken is cool. Remove skin and bones from chicken. Coarsely chop chicken.

  2. Combine water, soy sauce, cornstarch and bouillon granules; set aside.

  3. 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.

  4. 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 opaque, about 3 minutes . Serve over hot Steamed Rice.

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