Divide the Chinese cabbage into stems and leaves as shown in the photo, and cut into small pieces (slice the stems).
Remove the shells and veins from the shrimp. Finely chop the ginger. Mix ◎ and □ respectively.
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.
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.
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!
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.
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.
In Step 4, when you are done sautéing the Chinese cabbage leaves, a lot of water will come out. Remove as much as possible, and proceed to sprinkle in the sake. When you first sauté the Chinese cabbage, do so over high heat. This tastes great over rice.