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Chop Suey with Shrimp and Chinese Cabbage
Chop Suey with Shrimp and Chinese Cabbage

Before you jump to Chop Suey with Shrimp and Chinese Cabbage recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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We hope you got insight from reading it, now let’s go back to chop suey with shrimp and chinese cabbage recipe. You can have chop suey with shrimp and chinese cabbage using 18 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Chop Suey with Shrimp and Chinese Cabbage:
  1. Get 1/4 head Chinese cabbage
  2. You need 200 grams Shrimp
  3. Prepare 200 grams Thinly sliced pork meat (pork loin, offcuts)
  4. Take 1 piece Ginger
  5. Use 1 tbsp Vegetable oil
  6. Prepare 4 tbsp Sake
  7. Get 1 tsp ◎Chicken soup stock granules
  8. Prepare 200 ml ◎Water
  9. You need 1 tsp Salt
  10. You need 1 dash Salt and pepper
  11. Prepare 1 tbsp □Katakuriko
  12. Use 1 1/2 tbsp □Water
  13. Provide 1 tbsp Sesame oil
  14. Prepare Ingredients to sauté together in order:
  15. Get 2/3 ※Carrot
  16. Provide 4 pieces ※Shiitake mushrooms
  17. You need 5 grams ※Dried wood ear mushrooms
  18. Take 8 eggs ※Quail eggs (boiled is OK)
Steps to make Chop Suey with Shrimp and Chinese Cabbage:
  1. Divide the Chinese cabbage into stems and leaves as shown in the photo, and cut into small pieces (slice the stems).
  2. Remove the shells and veins from the shrimp. Finely chop the ginger. Mix ◎ and □ respectively.
  3. Add vegetable oil and ginger to a wok, heat over low heat until aromatic, add the Chinese cabbage stems, shrimp, and pork meat, and sauté over strong medium heat.
  4. Once the shrimp and meat have changed color, add the Chinese cabbage leaves and saute, and sprinkle sake. Add salt and salt/pepper mix, and sauté together.
  5. Add the thoroughly mixed □ ingredients, to make a thick sauce. At the end, pour in sesame oil and turn off the heat. You're done!
  6. Rehydrate the wood ear mushrooms in water, and remove the stems. Boil the quail eggs and remove the shells. Cut the carrots and shiitake mushrooms into approximate sizes.
  7. Sauté the carrots in Step 3 but save the wood ear mushrooms, quail eggs, and shiitake mushrooms in Step 4.

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