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Ingredients requirements Chop Suey with Shrimp and Chinese Cabbage:

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

Chop Suey with Shrimp and Chinese Cabbage making 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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