Combination Chop Suey

• whole chicken breasts↗2
• chicken broth↗4 cups
• head bok choy (about 8 oz) or 1/2 head napa cabbage (about 8 oz)↗1⁄2
• cornstarch↗2 teaspoons
• water↗1 cup
• soy sauce↗4 teaspoons
• instant chicken bouillon granules↗1 teaspoon
• vegetable oil↗3 tablespoons
• boneless lean pork↗8 ounces

  finely chopped

• fresh green beans↗4 ounces

  trimmed and cut into 1 inch pieces

• celery ribs↗3

  diagonally cut into 1/2 inch pieces

• onions↗2

  chopped

• large carrot↗1

  chopped

• medium shrimp↗8 ounces

  shelled and deveined

• (8 ounce) can sliced bamboo shoots, drained1
• steamed rice

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   Finely chop cabbage with large knife or cleaver.

4. 4

   Combine cornstarch, water, soy sauce and bouillon granules in small bowl; set aside.

5. 5

   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.

6. 6

   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.