Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chop suey rice bowls with lots of vegetables. One of my favorites. This time, I’m gonna 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 meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Chop Suey Rice Bowls with Lots of Vegetables is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have chop suey rice bowls with lots of vegetables using 18 ingredients and 6 steps. Here is how you cook it.
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The ingredients needed to make Chop Suey Rice Bowls with Lots of Vegetables:
- Take 3 to 4 bowlfuls Plain white steamed rice
- Get 100 grams Pork offcuts or thin slices (cut into 1 cm width pieces)
- Take 1 small Squid (cut into bite-sized pieces)
- Prepare 50 grams Small shrimp (remove the vein)
- Make ready 1 dash Carrot (Slice thinly with a mandolin)
- Get 200 grams Chinese cabbage (slice the stem part thinly on the diagonal, roughly chop the leaf part)
- Make ready 1 Japanese leek (roughly chopped)
- Prepare 3 tbsp Katakuriko slurry (1:2 starch to water ratio)
- Make ready [A]
- Take 1 tsp Soy sauce
- Prepare 1 tsp Shaoxing wine (or Japanese sake)
- Prepare 2 tsp Katakuriko
- Get [B]
- Take 400 ml Chinese soup stock
- Make ready 2 tbsp Soy sauce
- Take 1 tsp Sugar
- Get 1 tsp Oyster sauce
- Prepare 1 dash of each Salt and pepper
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Steps to make Chop Suey Rice Bowls with Lots of Vegetables:
- Mix the pork, squid and shrimp together with the [A] ingredients.
- Heat 1 tablespoon of sesame oil in a pan and stir fry the pork, squid and shrimp.
- When the pork has turned white add the Chinese cabbage and carrot, and stir fry until softened a little.
- Mix the [B] ingredients together, and bring to a boil in a separate pan.
- 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.
- Add the Japanese leek and toss to finish. Cook the leek in residual heat.
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