Combination Chop Suey

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Combination Chop Suey."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/combination-chop-suey-recipe.htm>  03 December 2008.

Combination Chop Suey Photo
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:
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.





This recipe appears in: Chinese