Step-by-Step Guide to Make Perfect Chop Suey Rice Bowls with Lots of Vegetables

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chop suey rice bowls with lots of vegetables. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Chop Suey Rice Bowls with Lots of Vegetables is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Chop Suey Rice Bowls with Lots of Vegetables is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook 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. Make ready to 4 bowlfuls Plain white steamed rice
2. Get Pork offcuts or thin slices (cut into 1 cm width pieces)
3. Take Squid (cut into bite-sized pieces)
4. Take Small shrimp (remove the vein)
5. Make ready Carrot (Slice thinly with a mandolin)
6. Make ready Chinese cabbage (slice the stem part thinly on the diagonal, roughly chop the leaf part)
7. Prepare Japanese leek (roughly chopped)
8. Get Katakuriko slurry (1:2 starch to water ratio)
9. Get [A]
10. Take Soy sauce
11. Take Shaoxing wine (or Japanese sake)
12. Take Katakuriko
13. Make ready [B]
14. Get Chinese soup stock
15. Take Soy sauce
16. Prepare Sugar
17. Make ready Oyster sauce
18. Make ready 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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