Chop Suey Rice Bowls with Lots of Vegetables

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

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.
6. Simmer for about 5 minutes, then stir in the katakuriko dissolved in water.
7. When the sauce has thickened, turn the heat off.
8. Add the Japanese leek and toss to finish.
9. Cook the leek in residual heat.

rice, thin, shrimp, carrot, chinese cabbage, japanese, slurry, soy sauce, wine, katakuriko, chinese soup stock, soy sauce, sugar, oyster sauce, salt

Taken from cookpad.com/us/recipes/188088-chop-suey-rice-bowls-with-lots-of-vegetables (may not work)