Chop Suey Rice Bowls with Lots of Vegetables
Chop Suey Rice Bowls with Lots of Vegetables

Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chop suey rice bowls with lots of vegetables. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Chop Suey Rice Bowls with Lots of Vegetables is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Chop Suey Rice Bowls with Lots of Vegetables is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have chop suey rice bowls with lots of vegetables using 18 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Chop Suey Rice Bowls with Lots of Vegetables:
  1. Take 3 to 4 bowlfuls Plain white steamed rice
  2. Take 100 grams Pork offcuts or thin slices (cut into 1 cm width pieces)
  3. Make ready 1 small Squid (cut into bite-sized pieces)
  4. Take 50 grams Small shrimp (remove the vein)
  5. Get 1 dash Carrot (Slice thinly with a mandolin)
  6. Prepare 200 grams Chinese cabbage (slice the stem part thinly on the diagonal, roughly chop the leaf part)
  7. Prepare 1 Japanese leek (roughly chopped)
  8. Get 3 tbsp Katakuriko slurry (1:2 starch to water ratio)
  9. Take [A]
  10. Get 1 tsp Soy sauce
  11. Take 1 tsp Shaoxing wine (or Japanese sake)
  12. Make ready 2 tsp Katakuriko
  13. Get [B]
  14. Get 400 ml Chinese soup stock
  15. Get 2 tbsp Soy sauce
  16. Prepare 1 tsp Sugar
  17. Make ready 1 tsp Oyster sauce
  18. Take 1 dash of each Salt and pepper
Steps to make Chop Suey Rice Bowls with Lots of Vegetables:
  1. Mix the pork, squid and shrimp together with the [A] ingredients.
  2. Heat 1 tablespoon of sesame oil in a pan and stir fry the pork, squid and shrimp.
  3. When the pork has turned white add the Chinese cabbage and carrot, and stir fry until softened a little.
  4. Mix the [B] ingredients together, and bring to a boil in a separate pan.
  5. Put the soup from Step 4 into the pan from Step 3. Simmer for about 5 minutes, then stir in the katakuriko dissolved in water. When the sauce has thickened, turn the heat off.
  6. Add the Japanese leek and toss to finish. Cook the leek in residual heat.

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