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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This comes from the Cooking Class-Chinese-Cookbook . I used Napa cabbage which I never had before. I thought it was very good. It gave the dish a nice flavor to me. Instead of the green beans, I used some Chinese vegetables (the kind with the noodles in) plus all the other vegetable in the recipe and served over rice; so good! I also cheated and used chicken tenders to cut back the prep time. I sauteed the chicken until it was done but not browned. I also used precooked shrimp. Ingredients:
2 whole chicken breasts |
4 cups chicken broth |
1/2 head bok choy (about 8 oz) or 1/2 head napa cabbage (about 8 oz) |
2 teaspoons cornstarch |
1 cup water |
4 teaspoons soy sauce |
1 teaspoon instant chicken bouillon granules |
3 tablespoons vegetable oil |
8 ounces boneless lean pork, finely chopped |
4 ounces fresh green beans, trimmed and cut into 1 inch pieces |
3 celery ribs, diagonally cut into 1/2 inch pieces |
2 onions, chopped |
1 large carrot, chopped |
8 ounces medium shrimp, shelled and deveined |
1 (8 ounce) can sliced bamboo shoots, drained |
steamed rice |
Directions:
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. 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. Finely chop cabbage with large knife or cleaver.
4. Combine cornstarch, water, soy sauce and bouillon granules in small bowl; set aside.
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. 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.
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