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Chop Suey Supreme

2 whole chicken breasts, cooked
1/2 head Chinese cabbage
4 ounces fresh green beans
3 stalks celery
2 medium yellow onions
1 large carrot
8 ounces uncooked medium shrimp
8 ounces uncooked boneless lean pork
3 tablespoons vegetable oil
1 cup water
2 teaspoons cornstarch
1 teaspoon instant chicken bouillon granules
4 teaspoons 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-inch diagonal slices. Cut celery into 1/2-inch 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 minutes. Remove pork from wok. Add cabbage, beans, celery, onions and carrot to wok. Stir fry until vegetables are crisp-tender, about  minutes.

Combine water, cornstarch, bouillon and soy sauce. Pour mixture over vegetables. Cook and stir until liquid boils and thickens, about 3 minutes. Add chicken, shrimp and bamboo shoots. Cook and stir until shrimp are done, 3 minutes longer.

Makes 4 to 6 servings.

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