Chop Suey with Shrimp and Chinese Cabbage

• 1/4 head Chinese cabbage
• 200 grams Shrimp
• 200 grams Thinly sliced pork meat (pork loin, offcuts)
• 1 piece Ginger
• 1 tbsp Vegetable oil
• 4 tbsp Sake
• 1 tsp Chicken soup stock granules
• 200 ml Water
• 1 tsp Salt
• 1 dash Salt and pepper
• 1 tbsp Katakuriko
• 1 1/2 tbsp Water
• 1 tbsp Sesame oil
• 2/3 Carrot
• 4 pieces Shiitake mushrooms
• 5 grams Dried wood ear mushrooms
• 8 eggs Quail eggs (boiled is OK)

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.
3. Finely chop the ginger.
4. Mix and respectively.
5. Add vegetable oil and ginger to a wok, heat over low heat until aromatic, add the Chinese cabbage stems, shrimp, and pork meat, and saute over strong medium heat.
6. Once the shrimp and meat have changed color, add the Chinese cabbage leaves and saute, and sprinkle sake.
7. Add salt and salt/pepper mix, and saute together.
8. Add the thoroughly mixed ingredients, to make a thick sauce.
9. At the end, pour in sesame oil and turn off the heat.
10. You're done!
11. Rehydrate the wood ear mushrooms in water, and remove the stems.
12. Boil the quail eggs and remove the shells.
13. Cut the carrots and shiitake mushrooms into approximate sizes.
14. Saute the carrots in Step 3 but save the wood ear mushrooms, quail eggs, and shiitake mushrooms in Step 4.

head chinese cabbage, shrimp, pork meat, ginger, vegetable oil, sake, chicken soup stock granules, water, salt, salt, katakuriko, water, sesame oil, carrot, shiitake mushrooms, mushrooms, eggs

Taken from cookpad.com/us/recipes/153476-chop-suey-with-shrimp-and-chinese-cabbage (may not work)