Easiest Way to Make Thomas Keller Chop Suey Rice Bowls with Lots of Vegetables

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, chop suey rice bowls with lots of vegetables. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Chop Suey Rice Bowls with Lots of Vegetables is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Chop Suey Rice Bowls with Lots of Vegetables is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook chop suey rice bowls with lots of vegetables using 18 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Chop Suey Rice Bowls with Lots of Vegetables:

1. Make ready 3 to 4 bowlfuls Plain white steamed rice
2. Get 100 grams Pork offcuts or thin slices (cut into 1 cm width pieces)
3. Get 1 small Squid (cut into bite-sized pieces)
4. Prepare 50 grams Small shrimp (remove the vein)
5. Take 1 dash Carrot (Slice thinly with a mandolin)
6. Take 200 grams Chinese cabbage (slice the stem part thinly on the diagonal, roughly chop the leaf part)
7. Get 1 Japanese leek (roughly chopped)
8. Get 3 tbsp Katakuriko slurry (1:2 starch to water ratio)
9. Get [A]
10. Take 1 tsp Soy sauce
11. Take 1 tsp Shaoxing wine (or Japanese sake)
12. Get 2 tsp Katakuriko
13. Take [B]
14. Make ready 400 ml Chinese soup stock
15. Prepare 2 tbsp Soy sauce
16. Make ready 1 tsp Sugar
17. Prepare 1 tsp Oyster sauce
18. Take 1 dash of each Salt and pepper

Instructions to make Chop Suey Rice Bowls with Lots of Vegetables:

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

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