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Chop Suey with Shrimp and Chinese Cabbage cuisine is really a dish that’s classified as an easy task to make. through the use of resources which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Chop Suey with Shrimp and Chinese Cabbage dishes that you simply make.

Alright, don’t linger, let’s practice this chop suey with shrimp and chinese cabbage formula with 18 elements which are surely easy to obtain, and we have to process them at the very least through 7 ways. You should invest a while on this, so the resulting food could be perfect.

Ingredients - Chop Suey with Shrimp and Chinese Cabbage:

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

Chop Suey with Shrimp and Chinese Cabbage steps:

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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