Combination Chop Suey - cooking recipe

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

Preparation

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.
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.
Finely chop cabbage with large knife or cleaver.
Combine cornstarch, water, soy sauce and bouillon granules in small bowl; set aside.
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.
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.