Assigned Tags / Keywords:

chicken, China, meat, pork, prawns, vegetables

Ingredients per portions

2	chicken breasts
5	Chinese cabbage
125 g	beans
3	sticks celery
2	onion(s)
1 large	carrot(s)
250 g	green prawns
2 tbsp	oil
250 g	minced pork
240 ml	water
2 tsp	cornflour
1	chicken stock cube
1 tbsp	soy sauce
240 g	bamboo shoots, 1 can

Steam or boil chicken until tender, cool. Remove meat from bones, cut into cubes. Shred cabbage, slice beans and celery diagonally, peel and chop onions, peel carrot, cut into cubes. Shell prawns, remove back vein.

Heat oil in pan or wok, add minced pork, and cook until well browned, about five minutes. Add cabbage, beans, carrot, onions and celery to pan, toss until all ingredients are well combined and cook further three minutes.

Add combined water, cornflour, crumbled chicken stock cube and soy sauce to pan, stir until sauce boils and thickens. Add chicken, prawns and drained bamboo shoots, cook further three minutes, or until prawns are cooked.

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