Chop Suey with Shrimp and Chinese Cabbage

Chop Suey with Shrimp and Chinese Cabbage

This is a spin on hearty 8-treasure chop suey.
It's made with shrimp, Chinese cabbage... and whatever else you have.
The savory, thickened sauce goes well with rice.

Ingredients: 4 people

Chinese cabbage
1/4 head (~1/2 head)
about 200 g
Thinly sliced pork meat (pork loin, offcuts)
about 200 g
1 piece
Vegetable oil
1 tablespoon
4 tablespoons
◎Chicken soup stock granules
1 teaspoon
1 cup - 200ml
1 teaspoon
Salt and pepper
a small amount
1 tablespoon
1 1/2 tablespoons
Sesame oil
1 tablespoon
Ingredients to sauté together in order:
about 2/3
※Shiitake mushrooms
about 4 pieces
※Dried wood ear mushrooms
about 5 g
※Quail eggs (boiled is OK)
about 8 eggs


1. Divide the Chinese cabbage into stems and leaves as shown in the photo, and cut into small pieces (slice the stems).
2. Remove the shells and veins from the shrimp. Finely chop the ginger. Mix ◎ and □ respectively.
3. Add vegetable oil and ginger to a wok, heat over low heat until aromatic, add the Chinese cabbage stems, shrimp, and pork meat, and sauté over strong medium heat.
4. Once the shrimp and meat have changed color, add the Chinese cabbage leaves and saute, and sprinkle sake. Add salt and salt/pepper mix, and sauté together.
5. Add the thoroughly mixed □ ingredients, to make a thick sauce. At the end, pour in sesame oil and turn off the heat. You're done!
6. Rehydrate the wood ear mushrooms in water, and remove the stems. Boil the quail eggs and remove the shells. Cut the carrots and shiitake mushrooms into approximate sizes.
7. Sauté the carrots in Step 3 but save the wood ear mushrooms, quail eggs, and shiitake mushrooms in Step 4.

Story Behind this Recipe

I was given a lot of Chinese cabbage, and had some shrimp stored in the freeze, so I whipped up some chop suey.