Recipe of Ultimate Chop Suey Rice Bowls with Lots of Vegetables
Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Recipe of Any-night-of-the-week Chop Suey Rice Bowls with Lots of Vegetables. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chop Suey Rice Bowls with Lots of Vegetables, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chop Suey Rice Bowls with Lots of Vegetables delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chop Suey Rice Bowls with Lots of Vegetables is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to 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 can achieve it.
The farm is very busy all year except for midwinter, so I came up with this time-saving method of cooking the non-vegetable ingredients in one go.
I'm uploading a series of easy, quick and nutritious vegetable-based recipes. For 2-3 servings. Recipe by FarmersK
Ingredients and spices that need to be Get to make Chop Suey Rice Bowls with Lots of Vegetables:
- 3 to 4 bowlfuls Plain white steamed rice
- 100 grams Pork offcuts or thin slices (cut into 1 cm width pieces)
- 1 small Squid (cut into bite-sized pieces)
- 50 grams Small shrimp (remove the vein)
- 1 dash Carrot (Slice thinly with a mandolin)
- 200 grams Chinese cabbage (slice the stem part thinly on the diagonal, roughly chop the leaf part)
- 1 Japanese leek (roughly chopped)
- 3 tbsp Katakuriko slurry (1:2 starch to water ratio)
- [A]
- 1 tsp Soy sauce
- 1 tsp Shaoxing wine (or Japanese sake)
- 2 tsp Katakuriko
- [B]
- 400 ml Chinese soup stock
- 2 tbsp Soy sauce
- 1 tsp Sugar
- 1 tsp Oyster sauce
- 1 dash of each Salt and pepper
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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