Chop Suey
Pre-season ingredients for full flavor - enjoy savory meat, seafood and vegetables in one dish!
20min
366kcal
551mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
Chop the hakusai into bite-size pieces and the carrot into thin rectangular slices. Remove the hard base from shiitake mushrooms and slice diagonally into 3 pieces each. Diagonally slice the negi up into 1 cm (0.4 in.) width pieces. Slice a diagonal criss-cross pattern into the surface of the squid, then chop into bite-size pieces. Leaving the tails attached, peel the shrimp, devein, cut open the tail tip, rinse in water, then remove excess moisture. Cut the pork up into 4 to 5 cm (2 in.) length pieces, and drain the quail eggs.
-
Place the pork, shrimps and squid into a bowl, add and massage in (A).
-
Place 1 Tbsp of vegetable oil into a fry pan over low-medium heat, stir-fry (2) to cook through, then remove from the fry pan.
-
Use paper towel to quickly clean the fry pan, add in 1 Tbsp of vegetable oil to saute the vegetables (1) until cooked through. then return (3) to the fry pan. Add in (B) and the quail eggs, then bring to a quick boil.
-
Add in (C) to thicken the cooking liquids and then use a circular motion to drizzle on the sesame oil to finish.
Cooking Basics
Shiitake mushrooms - removing the hard base
The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
Share this Recipe
