Chicken Chow Mein

I am always on the prowl for a good chinese recipe. I really like chow mein and this one is full of yummy veggies! We also doubled the amount of shrimp because we are shrimp fans! This recipe also called for homemade fried noodles which I opted to leave out. They seemed like more work than what I had time for. We ended up eating this over brown rice and with egg rolls. Super easy to put together and everyone liked it! This is part of the September 2010 Aussie/NZ recipe swap. My teammate is mersaydees from Southern Maine.

Chicken Chow Mein
2 boneless, skinless chicken breasts, cut into 1 inch pieces
8 oz boneless lean pork, cut into 1 inch pieces
3 tsp cornstarch, divided
2 1/2 TBSP apple juice, divided
2 TBSP soy sauce, divided
1/2 cup water
2 tsp instant chicken bouillon
2 TBSP vegetable oil
1 tsp powdered ginger
3 garlic cloves, minced
2 lb shrimp, deveined and shelled
1 medium yellow onion, chopped
1 red or green bell pepper, thinly sliced
2 stalks celery, cut into 1 inch pieces
8 green onions, chopped - with tops
4 oz cabbage, shredded (I bought a small napa cabbage and used 1/2 of that)

In a large bowl combine 1 tsp cornstarch, 1 1/2 tsp apple juice and 1 1/2 tsp soy sauce. Add chicken and pork. Coat well. Cover and refrigerate 1 hour.
Combine remaining 2 tsp cornstarch, 2 TBSP apple juice, 1 1/2 TBSP soy sauce, water and bouillon in small bowl, set aside.
Heat oil in wok or large skillet over high heat. Toss in powdered ginger and garlic. Stir fry 1 minute. Add chicken and pork. Stir fry until cooked through and no longer pink. Add shrimp. Stir fry until shrimp turns pink. Toss veggies into wok. Stir fry until crisp tender. Add sauce mixture. Cook and stir until sauce boils and thickens.
Serve chow mein over fried noodles (either homemade or store-bought) or white or brown rice.