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Ingredients - Chop Suey with Shrimp and Chinese Cabbage:

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

Chop Suey with Shrimp and Chinese Cabbage process:

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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