Recipe of Ultimate Chop Suey with Shrimp and Chinese Cabbage

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chop suey with shrimp and chinese cabbage. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Chop Suey with Shrimp and Chinese Cabbage is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Chop Suey with Shrimp and Chinese Cabbage is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have chop suey with shrimp and chinese cabbage using 18 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Chop Suey with Shrimp and Chinese Cabbage:

1. Prepare 1/4 head Chinese cabbage
2. Make ready 200 grams Shrimp
3. Make ready 200 grams Thinly sliced pork meat (pork loin, offcuts)
4. Prepare 1 piece Ginger
5. Take 1 tbsp Vegetable oil
6. Get 4 tbsp Sake
7. Get 1 tsp ◎Chicken soup stock granules
8. Prepare 200 ml ◎Water
9. Make ready 1 tsp Salt
10. Make ready 1 dash Salt and pepper
11. Make ready 1 tbsp □Katakuriko
12. Prepare 1 1/2 tbsp □Water
13. Take 1 tbsp Sesame oil
14. Take Ingredients to sauté together in order:
15. Take 2/3 ※Carrot
16. Make ready 4 pieces ※Shiitake mushrooms
17. Get 5 grams ※Dried wood ear mushrooms
18. Take 8 eggs ※Quail eggs (boiled is OK)

Instructions 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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