Recipes from China :: Chinese Main Dish Poultry
2 whole chicken breasts, cooked
1/2 head Chinese cabbage
4 oz. fresh green beans
3 stalks celery
2 med. yellow onions
1 large carrot
8 oz. uncooked med. shrimp
8 oz. uncooked boneless lean pork
3 Tbsp. canola (or other vegetable) oil
1 c. water
2 tsp. cornstarch
1 tsp. instant chicken bouillon granules
4 tsp. soy sauce
1 (8 ounce) can sliced bamboo shoots, drained
Remove skin and bones from cooked chicken. Coarsely chop chicken meat. Shred cabbage. Trim beans and cut into 1/2-in. diagonal slices. Cut celery into 1/2-in. diagonal slices. Chop onions. Pare carrot and chop finely. Remove shells and back veins from shrimp. Chop pork finely.
Heat oil in wok over high heat. Stir fry pork in oil until brown, 5 mins. Remove pork from wok. Add cabbage, beans, celery, onions and carrot to wok. Stir fry until vegetables are crisp-tender, about mins.
Combine water, cornstarch, bouillon and soy sauce. Pour mixture over vegetables. Cook and stir until liquid boils and thickens, about 3 mins. Add chicken, shrimp and bamboo shoots. Cook and stir until shrimp are done, 3 mins. longer.
Makes 4 to 6 servings.
