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

Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, chop suey with shrimp and chinese cabbage. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chop Suey with Shrimp and Chinese Cabbage is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Chop Suey with Shrimp and Chinese Cabbage is something that I’ve loved my whole life. They are nice and they look fantastic.

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 cook it.

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. Get 1 piece Ginger
  5. Prepare 1 tbsp Vegetable oil
  6. Make ready 4 tbsp Sake
  7. Take 1 tsp ◎Chicken soup stock granules
  8. Get 200 ml ◎Water
  9. Make ready 1 tsp Salt
  10. Take 1 dash Salt and pepper
  11. Get 1 tbsp □Katakuriko
  12. Prepare 1 1/2 tbsp □Water
  13. Make ready 1 tbsp Sesame oil
  14. Prepare Ingredients to sauté together in order:
  15. Make ready 2/3 ※Carrot
  16. Prepare 4 pieces ※Shiitake mushrooms
  17. Make ready 5 grams ※Dried wood ear mushrooms
  18. Get 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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