Chinese Chop Suey, Carribean Style

• 1 lb chicken breast, boned and diced
• 1 lb lean pork, boned and diced
• 1 lb raw shrimp, cleaned, deveined, and chopped
• 1 12 teaspoons sugar
• 2 teaspoons cornstarch
• 4 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 christophene, peeled and finely chopped
• 12 lb cabbage, shredded
• 3 cups celery, finely chopped
• 2 tablespoons water
• 2 cups fresh bean sprouts, chopped
• 12 cup vegetable oil
• 2 medium onions, chopped
• 4 scallions, fineley chopped
• 1 garlic clove, minced

1. In a large bowl, combine the chicken, pork, and shrimp.
2. Add the sugar, cornstarch, 2 tablespoons of the soy sauce, and salt and pepper to tasted.
3. Mix well and set aside.
4. In a large saucepaon, beat 2 tablespoons vegetable oil and add the christophenes, cabbage, and celery.
5. Add the bean sprouts and cook for 2 minutes.
6. DO NOT OVERCOOK.
7. In a large, heavy saucepan or wok, heat the remaining 1/2 cup oil until sizzling.
8. Reduce the heat, and add chicken, pork, and shrimp.
9. Cook, covered, for 15 minutes, stirring regularly.
10. Add the cooked vegetables, onions, scallions, garlic, and the remaining 2 talbespoons of soy sauce.
11. Cover and cook for anohter 10 minutes, stirring occasionally.
12. Serve hot.

chicken breast, lean pork, shrimp, sugar, cornstarch, soy sauce, vegetable oil, christophene, cabbage, celery, water, fresh bean sprouts, vegetable oil, onions, scallions, garlic

Taken from www.food.com/recipe/chinese-chop-suey-carribean-style-504935 (may not work)