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 3 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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