Photo: Chop Suey (Low Sodium)
Photo: Chop Suey (Low Sodium)

Pre-season ingredients for full flavor! Enjoy savory meat, seafood and vegetables in one dish!

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

300 g (10.6 oz.)

30 g (1.1 oz.)

50 g (1.8 oz.)


50 g (1.8 oz.)


2 Tbsp

1/2 Tbsp


3 g (0.1 oz.)

(B)Mixed Seasonings

200 ml (6.8 fl. oz.)

1/2 Tbsp

(C)Starch Solution

1 & 1/2 Tbsp


  1. 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.
  2. Place the pork, shrimps and squid into a bowl, add and massage in (A).
  3. 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.
  4. 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.
  5. Add in (C) to thicken the cooking liquids and then use a circular motion to drizzle on the sesame oil to finish.