Recipe: Yummy Chop Suey with Shrimp and Chinese Cabbage

Chop Suey with Shrimp and Chinese Cabbage. Great recipe for Chop Suey with Shrimp and Chinese Cabbage. I was given a lot of Chinese cabbage, and had some shrimp stored in the freeze, so I whipped up some chop suey. Chopsuey is cooked best with meats like shrimp.

I was given a lot of Chinese cabbage, and had some shrimp stored in the freeze, so I whipped up some chop suey. Chicken Chop Suey is a version of the popular chop suey dish. It is my favorite dish to make when I am pressed for time. You can cook Chop Suey with Shrimp and Chinese Cabbage using 18 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chop Suey with Shrimp and Chinese Cabbage

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

It is quick to prepare, healthy, and delicious without a doubt. There are also options for side dishes that you can pair it with. My preference is mostly white rice. This recipe for chop suey is a quick and easy.

Chop Suey with Shrimp and Chinese Cabbage instructions

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..

The meat slices are properly cooked. The vegetables are fresh and crisp. I also prepped the shrimp by pan-frying before adding to the rest of the bunch. This is the fast and easy chop suey recipe that my mother always made, and we love it 'as is', but you could substitute a can of Chinese mixed vegetables for the bean sprouts if you like more color and texture. Add the garlic, peppers and mushrooms.

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