Chop Suey with Shrimp and Chinese Cabbage

1. 1

   Divide the Chinese cabbage into stems and leaves as shown in the photo, and cut into small pieces (slice the stems).

2. 2

   Remove the shells and veins from the shrimp.

3. 3

   Finely chop the ginger.

4. 4

   Mix and respectively.

5. 5

   Add vegetable oil and ginger to a wok, heat over low heat until aromatic, add the Chinese cabbage stems, shrimp, and pork meat, and saute over strong medium heat.

6. 6

   Once the shrimp and meat have changed color, add the Chinese cabbage leaves and saute, and sprinkle sake.

7. 7

   Add salt and salt/pepper mix, and saute together.

8. 8

   Add the thoroughly mixed ingredients, to make a thick sauce.

9. 9

   At the end, pour in sesame oil and turn off the heat.

10. 10

    You're done!

11. 11

    Rehydrate the wood ear mushrooms in water, and remove the stems.

12. 12

    Boil the quail eggs and remove the shells.

13. 13

    Cut the carrots and shiitake mushrooms into approximate sizes.

14. 14

    Saute the carrots in Step 3 but save the wood ear mushrooms, quail eggs, and shiitake mushrooms in Step 4.

* Per serving · 4 servings · Values may vary.

No additional tips available.