Chop Suey with Shrimp and Chinese Cabbage

Name: Chop Suey with Shrimp and Chinese Cabbage
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 head Chinese cabbage; 200 grams Shrimp; 200 grams Thinly sliced pork meat (pork loin, offcuts); 1 piece Ginger; 1 tbsp Vegetable oil; 4 tbsp Sake; 1 tsp ◎Chicken soup stock granules; 200 ml ◎Water; 1 tsp Salt; 1 dash Salt and pepper; 1 tbsp □Katakuriko; 1 1/2 tbsp □Water; 1 tbsp Sesame oil; 2/3 ※Carrot; 4 pieces ※Shiitake mushrooms; 5 grams ※Dried wood ear mushrooms; 8 eggs ※Quail eggs (boiled is OK)

cookpad.japan @cookpad_jp

I was given a lot of Chinese cabbage, and had some shrimp stored in the freeze, so I whipped up some chop suey.

In Step 4, when you are done sautéing the Chinese cabbage leaves, a lot of water will come out. Remove as much as possible, and proceed to sprinkle in the sake. When you first sauté the Chinese cabbage, do so over high heat. This tastes great over rice. Recipe by Chisora

I was given a lot of Chinese cabbage, and had some shrimp stored in the freeze, so I whipped up some chop suey.

cookpad.japan @cookpad_jp

I was given a lot of Chinese cabbage, and had some shrimp stored in the freeze, so I whipped up some chop suey.

Saved

Ingredients

4 servings

1/4 headChinese cabbage
200 gramsShrimp
200 gramsThinly sliced pork meat (pork loin, offcuts)
1 pieceGinger
1 tbspVegetable oil
4 tbspSake
1 tsp◎Chicken soup stock granules
200 ml◎Water
1 tspSalt
1 dashSalt and pepper
1 tbsp□Katakuriko
1 1/2 tbsp□Water
1 tbspSesame oil
Ingredients to sauté together in order:
2/3※Carrot
4pieces ※Shiitake mushrooms
5 grams※Dried wood ear mushrooms
8eggs ※Quail eggs (boiled is OK)

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Steps

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.