Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, 5-ingredient chop suey ramen. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
This is my mom's recipe for American Chop Suey. It always tastes so good when she makes it. Posted the recipe so I could find it easier.
5-Ingredient Chop Suey Ramen is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. 5-Ingredient Chop Suey Ramen is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook 5-ingredient chop suey ramen using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make 5-Ingredient Chop Suey Ramen:
- Get 80 grams Thinly siced pork offcuts
- Take 3 leaves Chinese cabbage
- Prepare 5 cm Carrot
- Make ready 1 large bunch Bok choy
- Get 1 as much (to taste) Wood ear mushrooms
- Take 1 piece Ginger
- Get 1 tbsp Vegetable oil
- Prepare 1 tsp ☆Weipa (Chinese Soup Stock)
- Prepare 1 tbsp ☆Oyster sauce
- Get 2 tsp ☆Soy sauce
- Prepare 1 dash ☆Sake
- Make ready 1 Katakuriko slurry
- Get 1 enough for 2 people Uncooked fresh ramen noodles (with soy sauce flavoring packet)
- Prepare 1 Sesame oil
Chow mein is served with noodles, and chop suey is served with rice. Chop Suey was originated in Southern China, namely in the countryside of Toisan. It is said that the first version of this dish was created using leftover noodles. Chopsuey is cooked best with meats like shrimp.
Steps to make 5-Ingredient Chop Suey Ramen:
- Cut the chinese cabbage and qinggengsai in half from the center, and then cut into 5 cm pieces. Cut the carrots in half vertically, and then thinly slice.
- Re-hydrate the kikurage ear wood mushrooms in hot water, and remove the hard parts. Cut the ginger into small strips.
- Start to boil hot water for the ramen and for the soup. Add the ramen soup stock to the ramen serving bowl.
- Make the an sauce. Add vegetable oil to a deep pot. After the oil has warmed up, add the ginger and pork and give it a quick stir, then add the carrots and sauté.
- Once it has mostly cooked through, add the Chinese cabbage and bok choy, cooking the stems first before adding in the leafy parts. Add in the kikurage ear wood mushrooms, 1 cup water, and the ☆ ingredients.
- Once the vegetables have cooked through, add the katakuriko slurry to thicken, and add in a bit of sesame oil as a finishing touch.
- Boil the ramen. Strain in a sieve after boiling, pour hot water into the ramen serving bowl, and add in the noodles. Top with the sauce (finished in Step 6), and it is done.
Meat brings out the flavor and complements well with the vegetables. Try this Chop Suey recipe for an Easy stir-fry of colorful vegetables with thick sauce. This Quick Shrimp Chop Suey recipe uses broth as the cooking medium, lowering the fat substantially. The dish of chop suey was more likely to have developed as a simple stew of whatever ingredients were available, seasoned with the only common Chinese seasonings available in the Americas at the time - soy sauce and rice wine. Here's a version of chop suey in the style of Anhui cuisine, with a rich.
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