A Delicious assortment of chopped Vegetables & Shrimp covered in a Chinese Clear Sauce for a Beautiful and Simple Shrimp Chop Suey! There is nothing like a Chinese Shrimp and Vegetable Stir Fry once in a while. Coated in a nice glistening, flavorful thickened Chinese Clear sauce that seems to bring everything together with tender stir-fried vegetables.
Servings: 4 portions
Equipment
- 1 Large Wok
- 4 Bowls For Vegetables, Green Onions & Bean Sprouts, Sauce and thawing shrimp
Ingredients
- 1 lb Shrimp
- 1 C Water
- 2 Tbl Neutral Oil - optionally with 1 tsp of Sesame Oil
Chop Suey Sauce
- 1 C Water
- 2 Tbl Potato Starch
- 1 tsp Hondashi & Sugar
- 1/2 tsp Sea Salt & MSG
- 1/8 tsp White Pepper & Cream of Tartar
Vegetables
- 8 leaves Napa Cabbage - Chopped in 1 inch sections
- 1 large Onion - Sliced into Wedges or Strips
- 1 C Bean Sprouts - or more
- 1 Carrot - Sliced thin on an angle or Fine Julienne
- 4-6 Mushrooms - Sliced thin, optional
- 1 Bell Pepper - Sliced into Strips, optional
- 2-4 Green Onions
- 2 cloves Garlic - Chopped
- 1/2 inch Ginger - Chopped
Instructions
- Prep all the Vegetables and place them into a Bowl. In a separate bowl, add the Bean Sprouts and Green Onions to be added to the Chop Suey Last.Combine all the Chop Suey Sauce Ingredients together and mix. Mix again before adding to the Chop Suey.
- With the Stove top on Medium Heat. Add in the Oil, Shrimp, Garlic, and Ginger. Ensure that the Shrimp is in an even layer. Cook for about 2 minutes, tossing the shrimp around every so often. The Shrimp should change color and curl, but not create an "O" Shape. Remove the Shrimp and set aside to add back into the Chop Suey towards the end.
- Increase the heat to Max, add your Vegetables and Stir Fry for a few minutes. Then add the 1 Cup of water, bring to a boil and simmer, covered, until the hard vegetables are tender.
- Add in the Bean Sprouts, Green Onions, Shrimp with the Chop Suey Sauce and mix well until the sauce thickens and serve.
Notes
Adjustments can be made to the Chop Suey Sauce by adding more water to thin the sauce out or adding an equal mix of Potato Starch and Water to create a Slurry and added to the Chop Suey to thicken it.