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Chinese Chop Suey
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This is delicious. Got it from a recipe book somewhere!



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

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