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

Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chop suey rice bowls with lots of vegetables. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Chop Suey Rice Bowls with Lots of Vegetables is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. 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 get started with this particular recipe, we must prepare a few components. You can cook chop suey rice bowls with lots of vegetables using 18 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chop Suey Rice Bowls with Lots of Vegetables:
  1. Make ready 3 to 4 bowlfuls Plain white steamed rice
  2. Take 100 grams Pork offcuts or thin slices (cut into 1 cm width pieces)
  3. Prepare 1 small Squid (cut into bite-sized pieces)
  4. Take 50 grams Small shrimp (remove the vein)
  5. Prepare 1 dash Carrot (Slice thinly with a mandolin)
  6. Take 200 grams Chinese cabbage (slice the stem part thinly on the diagonal, roughly chop the leaf part)
  7. Take 1 Japanese leek (roughly chopped)
  8. Prepare 3 tbsp Katakuriko slurry (1:2 starch to water ratio)
  9. Prepare [A]
  10. Get 1 tsp Soy sauce
  11. Make ready 1 tsp Shaoxing wine (or Japanese sake)
  12. Prepare 2 tsp Katakuriko
  13. Make ready [B]
  14. Take 400 ml Chinese soup stock
  15. Make ready 2 tbsp Soy sauce
  16. Get 1 tsp Sugar
  17. Get 1 tsp Oyster sauce
  18. Take 1 dash of each Salt and pepper
Instructions 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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