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

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, chop suey with shrimp and chinese cabbage. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chop Suey with Shrimp and Chinese Cabbage is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Chop Suey with Shrimp and Chinese Cabbage is something that I have loved my entire life.

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

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