Chop Suey Rice Bowls with Lots of Vegetables

Chop Suey Rice Bowls with Lots of Vegetables

The cooking time is cut a lot by stir-frying the non-vegetable ingredients (shrimp, squid, pork) quickly in one go. The shrimp is toothsome and delicious because it's coated in katakuriko.

Ingredients: 2-3 servings

Plain white steamed rice
3 to 4 bowlfuls
Pork offcuts or thin slices (cut into 1 cm width pieces)
100 g
Squid (cut into bite-sized pieces)
1 small
Small shrimp (remove the vein)
50 g
Carrot (Slice thinly with a mandolin)
a small amount
Chinese cabbage (slice the stem part thinly on the diagonal, roughly chop the leaf part)
200 g
Japanese leek (roughly chopped)
to taste
Katakuriko slurry (1:2 starch to water ratio)
3 tablespoons
Soy sauce
1 teaspoon
Shaoxing wine (or Japanese sake)
1 teaspoon
2 teaspoons
Chinese soup stock
400 ml
Soy sauce
2 tablespoons
1 teaspoon
Oyster sauce
1 teaspoon
Salt and pepper
a little of each


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.

Story Behind this Recipe

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.