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Alright, don’t linger, let’s practice this chop suey with shrimp and chinese cabbage menu with 18 components which are definitely easy to have, and we have to process them at the very least through 7 measures. You should shell out a while on this, so the resulting food could be perfect.

Ingredients requirements for Chop Suey with Shrimp and Chinese Cabbage:

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