Chop Suey with Ramen Soup Base

Name: Chop Suey with Ramen Soup Base
Yield: Serves 4 servings
Ingredients: 1/8 head napa cabbage; 1/3 medium carrot; 2 green bell peppers; 1/2 can (about 4 oz) bamboo shoots, drained; 2 –3 shiitake mushrooms; as needed Bean sprouts,; 8 medium shrimp (about 5 oz/150 g), peeled; 1 sheet squid (about 2 oz/60 g), sliced; 5 oz (150 g) pork (thinly sliced); 2 packets ramen soup base; Salt and pepper, to taste; 3 3/4 cups water (900 ml) for simmering; 3 tablespoons potato starch (or cornstarch) (about 24 g); 3 tablespoons water (about 45 ml)

みんゆりん @cook_40209423

You can easily make chop suey using just ramen soup base! This recipe was taught to me by my mother.

みんゆりん @cook_40209423

You can easily make chop suey using just ramen soup base! This recipe was taught to me by my mother.

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Ingredients

Serves 4 servings

1/8 headnapa cabbage
1/3medium carrot
2green bell peppers
1/2 can(about 4 oz) bamboo shoots, drained
2–3 shiitake mushrooms
as neededBean sprouts,
8medium shrimp (about 5 oz/150 g), peeled
1 sheetsquid (about 2 oz/60 g), sliced
5 oz (150 g)pork (thinly sliced)
Seasonings
2 packetsramen soup base
Salt and pepper, to taste
3 3/4 cupswater (900 ml) for simmering
For thickening
3 tablespoonspotato starch (or cornstarch) (about 24 g)
3 tablespoonswater (about 45 ml)

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Steps

1

Cut the vegetables, pork, shrimp, and squid into bite-sized pieces. Peel the shrimp. Mix the potato starch (or cornstarch) with water to make a slurry and set aside.
2

Heat oil in a wok or large skillet. Stir-fry the shrimp and squid first. When the shrimp start to turn pink, add the pork and season with salt and pepper. Continue to stir-fry.
3

When the pork changes color, add the carrot, bell peppers, bamboo shoots, and shiitake mushrooms. Season with salt and pepper and stir-fry together.
4

Once everything is cooked through, add the napa cabbage and bean sprouts. Stir-fry until they begin to soften.
5

When the cabbage and bean sprouts are wilted, add the water. Simmer until the vegetables are tender.
6

When it comes to a boil, add the 2 packets of ramen soup base. Simmer over medium heat for about 10 minutes, then turn off the heat.
7

Pour in the starch slurry from step 1, then continue to cook until the sauce thickens. Your dish is ready!
8

Taste and, if you prefer a stronger flavor, adjust with more salt, pepper, or a splash of light soy sauce.
9

If you want a thicker sauce, mix 1 tablespoon potato starch (or cornstarch) with 1 tablespoon water and add as needed.