Healthy Chicken & Pork Chop Suey Recipe | Easy Weeknight Meal

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