Combination Chop Suey
Browse the recipe Combination Chop Suey
Combination Chop Suey
YIELD Makes 4 to 6 servings
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INGREDIENTS
| 2 | whole chicken breasts |
| 4 | cups chicken broth |
| 1 | cup water |
| 4 | teaspoons soy sauce |
| 2 | teaspoons cornstarch |
| 1 | teaspoon instant chicken bouillon granules |
| 3 | tablespoons vegetable oil |
| 8 | ounces boneless lean pork, finely chopped |
| 1/2 | head bok choy or napa cabbage (about 8 ounces), finely chopped |
| 4 | ounces fresh green beans, trimmed and cut into 1-inch pieces |
| 3 | stalks celery, diagonally cut into 1/2-inch pieces |
| 2 | yellow onions, chopped |
| 1 | large carrot, chopped |
| 8 | ounces medium raw shrimp, peeled and deveined |
| 1 | can (8 ounces) sliced bamboo shoots, drained |
| Steamed Rice (recipe follows, optional) | |
PREPARATION:
- 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.
- Combine water, soy sauce, cornstarch and bouillon granules; set aside.
- 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.
- 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.
This recipe appears in:
Chinese