Chinese Chop Suey

• 2 tbsp (30 ml). vegetable oil
• 8 oz (224 grm). lean pork mince
• 1/2 Chinese cabbage, shredded or Pak Choi
• 4 oz (112 grm). green beans, sliced lengthways
• 2 celery stalks, sliced lengthways
• 2 onions, chopped
• 1 carrot, chopped
• 1 cup (225 ml) chicken stock
• 2 tsp (10 ml). cornflour
• 1 tbsp (15 ml). soy sauce
• 2 boneless chicken breast fillets, cooked and cut into cubes
• 1/2 lb (.2 kg). uncooked prawns, shelled and deveined
• 8 oz (224 grm). canned bamboo shoots

1. Heat oil in large wok or frying pan add pork and stir-fry for 5 minutes or until browned.
2. Add cabbage, beans, celery, onions and carrot.
3. Stir-fry for 3-4 minutes.
4. Place stock, cornflour and soy sauce in a small bowl and whisk to combine.
5. Stir mixture into the wok, stirring, for 3-4 minutes or until the mixture boils and thickens.
6. Add chicken, prawns and bamboo shoots and cook for 3-4 minutes longer or until the prawns are cooked.
7. Serve immediately.

vegetable oil, lean pork, chinese cabbage, green beans, celery stalks, onions, carrot, chicken, cornflour, soy sauce, chicken breast, prawns, bamboo shoots

Taken from online-cookbook.com/goto/cook/rpage/00165E (may not work)