Chop Suey Rice Bowls with Lots of Vegetables

Name: Chop Suey Rice Bowls with Lots of Vegetables
Yield: 2 servings
Cuisine: American
Ingredients: 3 to 4 bowlfuls Plain white steamed rice; 100 grams Pork offcuts or thin slices (cut into 1 cm width pieces); 1 small Squid (cut into bite-sized pieces); 50 grams Small shrimp (remove the vein); 1 dash Carrot (Slice thinly with a mandolin); 200 grams Chinese cabbage (slice the stem part thinly on the diagonal, roughly chop the leaf part); 1 Japanese leek (roughly chopped); 3 tbsp Katakuriko slurry (1:2 starch to water ratio); 1 tsp Soy sauce; 1 tsp Shaoxing wine (or Japanese sake); 2 tsp Katakuriko; 400 ml Chinese soup stock; 2 tbsp Soy sauce; 1 tsp Sugar; 1 tsp Oyster sauce; 1 dash of each Salt and pepper

cookpad.japan @cookpad_jp

The farm is very busy all year except for midwinter, so I came up with this time-saving method of cooking the non-vegetable ingredients in one go.

I'm uploading a series of easy, quick and nutritious vegetable-based recipes. For 2-3 servings. Recipe by FarmersK

The farm is very busy all year except for midwinter, so I came up with this time-saving method of cooking the non-vegetable ingredients in one go.

I'm uploading a series of easy, quick and nutritious vegetable-based recipes. For 2-3 servings. Recipe by FarmersK

cookpad.japan @cookpad_jp

The farm is very busy all year except for midwinter, so I came up with this time-saving method of cooking the non-vegetable ingredients in one go.

I'm uploading a series of easy, quick and nutritious vegetable-based recipes. For 2-3 servings. Recipe by FarmersK

The farm is very busy all year except for midwinter, so I came up with this time-saving method of cooking the non-vegetable ingredients in one go.

I'm uploading a series of easy, quick and nutritious vegetable-based recipes. For 2-3 servings. Recipe by FarmersK

Saved

Ingredients

2 servings

3to 4 bowlfuls Plain white steamed rice
100 gramsPork offcuts or thin slices (cut into 1 cm width pieces)
1 smallSquid (cut into bite-sized pieces)
50 gramsSmall shrimp (remove the vein)
1 dashCarrot (Slice thinly with a mandolin)
200 gramsChinese cabbage (slice the stem part thinly on the diagonal, roughly chop the leaf part)
1Japanese leek (roughly chopped)
3 tbspKatakuriko slurry (1:2 starch to water ratio)
[A]
1 tspSoy sauce
1 tspShaoxing wine (or Japanese sake)
2 tspKatakuriko
[B]
400 mlChinese soup stock
2 tbspSoy sauce
1 tspSugar
1 tspOyster sauce
1 dashof each Salt and pepper

Saved

Steps

1

Mix the pork, squid and shrimp together with the [A] ingredients.
2

Heat 1 tablespoon of sesame oil in a pan and stir fry the pork, squid and shrimp.
3

When the pork has turned white add the Chinese cabbage and carrot, and stir fry until softened a little.
4

Mix the [B] ingredients together, and bring to a boil in a separate pan.
5

Put the soup from Step 4 into the pan from Step 3. Simmer for about 5 minutes, then stir in the katakuriko dissolved in water. When the sauce has thickened, turn the heat off.
6

Add the Japanese leek and toss to finish. Cook the leek in residual heat.