Step-by-Step Guide to Prepare Quick Chop Suey with Shrimp and Chinese Cabbage

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, chop suey with shrimp and chinese cabbage. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Chop Suey with Shrimp and Chinese Cabbage is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Chop Suey with Shrimp and Chinese Cabbage is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook 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. Make ready 1/4 head Chinese cabbage
2. Get 200 grams Shrimp
3. Prepare 200 grams Thinly sliced pork meat (pork loin, offcuts)
4. Make ready 1 piece Ginger
5. Get 1 tbsp Vegetable oil
6. Get 4 tbsp Sake
7. Get 1 tsp ◎Chicken soup stock granules
8. Make ready 200 ml ◎Water
9. Take 1 tsp Salt
10. Get 1 dash Salt and pepper
11. Make ready 1 tbsp □Katakuriko
12. Make ready 1 1/2 tbsp □Water
13. Take 1 tbsp Sesame oil
14. Make ready Ingredients to sauté together in order:
15. Get 2/3 ※Carrot
16. Prepare 4 pieces ※Shiitake mushrooms
17. Take 5 grams ※Dried wood ear mushrooms
18. Prepare 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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