japanese-style chop suey

• u.s.
• metric

ingredients:

• 2 ounces shrimps
• 4 1/2 ounces thinly sliced pork or ham
• 2 ounces green pepper
• 3 ounces large carrot
• 9 ounces napa cabbage (Chinese cabbage)
• or cabbage
• 2 ounces shiitake mushrooms
• 2 boiled Japanese quail eggs (optional)
• 1 tablespoon salad oil

Coating:

• 1/2 cup Chinese soup stock or chicken broth
• 1 tablespoon soy sauce
• a little salt
• a little pepper
• 1/2 tablespoon sugar
• 1 tablespoon water
• 1 tablespoon potato starch (katakuriko)
• 1 tablespoon sesame oil (optional)

step 1:

Hull shell and devein the shrimps. Wash them.

step 2:

Cut the pork (or ham) into bite-size pieces.

step 3:

Cut green pepper in half lengthwise. Remove seeds and cut into thin slices.

step 4:

Cut the carrot in half. Slice as shown in the picture.

step 5:

Cut the napa cabbage (Chinese cabbage) or cabbage into bite-size pieces.

step 6:

Wipe the shiitake mushrooms with a wet paper towel. Cut off the stems and cut the caps into 4 pieces.

step 7:

Heat the salad oil in a frying pan over a high flame. Sear the shrimps and pork (or ham). After they change color, add the vegetables and mushrooms. Sear for a couple of minutes.

step 8:

Add the Chinese soup stock (or chicken broth) and soy sauce and stir. Add the salt, pepper, sugar and boiled Japanese quail eggs (optional).

step 9:

Bring to a boil and simmer for 1 minute, While the mixture is simmering, dissolve the potato starch in the water. After 1 minute, add the dissolved potato starch to the pan and stir until the mixture becomes creamy.

step 10:

If you like, add the sesame oil. Boil for one minute. Remove from the heat.