Veggie-packed Happosai (Chinese-Style Chop Suey)
Veggie-packed Happosai (Chinese-Style Chop Suey)
Ingredients
- 200 g pork belly, seasoned with salt and pepper
- 1 carrot, chopped
- 1 onion, chopped
- 250 g napa cabbage, chopped
- 100 g squid, frozen is fine
- as needed oil, for cooking
For the Soup Base
- 360 ml water
- 3 teaspoons Chinese chicken bouillon powder
- 1 tablespoon soy sauce
- 1/3 teaspoon ginger powder
- 1 1/2 tablespoons oyster sauce
- 2 teaspoons sesame oil
- 4 teaspoons sugar
For the Slurry
- 2 1/2 tablespoons potato starch
- 2 1/2 tablespoons water
Instructions
- 1
In a medium bowl, combine all the soup base ingredients: 360 ml water, 3 teaspoons Chinese chicken bouillon powder, 1 tablespoon soy sauce, 1/3 teaspoon ginger powder, 1 1/2 tablespoons oyster sauce, 2 teaspoons sesame oil, and 4 teaspoons sugar. Whisk until well combined and set aside.
⏱️ 3 min
- 2
Slice the 200g pork belly into bite-sized pieces and season generously with salt and pepper. Chop the 1 carrot, 1 onion, and 250g napa cabbage into appropriate sizes for stir-frying.
⏱️ 7 min
- 3
Heat a large pan or wok over medium-high heat and add a small amount of oil. Add the seasoned pork belly and 100g squid, and stir-fry until the pork is partially cooked and the squid is opaque. Add the chopped carrot, onion, and napa cabbage to the pan. Cover the pan with a lid and steam-cook on medium heat for about 8 minutes, or until the vegetables are tender-crisp.
⏱️ 10 min
- 4
Pour the pre-mixed soup base into the pan with the cooked ingredients. Bring the mixture to a boil. While the soup is heating, prepare the slurry by mixing 2 1/2 tablespoons potato starch with 2 1/2 tablespoons water in a small bowl until smooth.
⏱️ 5 min
- 5
Once the soup is boiling, gradually add the starch slurry to the pan, stirring constantly to prevent lumps. Continue stirring until the sauce thickens to your desired consistency.
⏱️ 2 min
- 6
Serve the hearty Veggie-packed Happosai immediately over warm rice and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Veggie-packed Happosai (Chinese-Style Chop Suey)
- 200 g pork belly, seasoned with salt and pepper
- 1 carrot, chopped
- 1 onion, chopped
- 250 g napa cabbage, chopped
- 100 g squid, frozen is fine
- as needed oil, for cooking
For the Soup Base
- 360 ml water
- 3 teaspoons Chinese chicken bouillon powder
- 1 tablespoon soy sauce
- 1/3 teaspoon ginger powder
- 1 1/2 tablespoons oyster sauce
- 2 teaspoons sesame oil
- 4 teaspoons sugar
For the Slurry
- 2 1/2 tablespoons potato starch
- 2 1/2 tablespoons water
Instructions
- 1
In a medium bowl, combine all the soup base ingredients: 360 ml water, 3 teaspoons Chinese chicken bouillon powder, 1 tablespoon soy sauce, 1/3 teaspoon ginger powder, 1 1/2 tablespoons oyster sauce, 2 teaspoons sesame oil, and 4 teaspoons sugar. Whisk until well combined and set aside.
⏱️ 3 min - 2
Slice the 200g pork belly into bite-sized pieces and season generously with salt and pepper. Chop the 1 carrot, 1 onion, and 250g napa cabbage into appropriate sizes for stir-frying.
⏱️ 7 min - 3
Heat a large pan or wok over medium-high heat and add a small amount of oil. Add the seasoned pork belly and 100g squid, and stir-fry until the pork is partially cooked and the squid is opaque. Add the chopped carrot, onion, and napa cabbage to the pan. Cover the pan with a lid and steam-cook on medium heat for about 8 minutes, or until the vegetables are tender-crisp.
⏱️ 10 min - 4
Pour the pre-mixed soup base into the pan with the cooked ingredients. Bring the mixture to a boil. While the soup is heating, prepare the slurry by mixing 2 1/2 tablespoons potato starch with 2 1/2 tablespoons water in a small bowl until smooth.
⏱️ 5 min - 5
Once the soup is boiling, gradually add the starch slurry to the pan, stirring constantly to prevent lumps. Continue stirring until the sauce thickens to your desired consistency.
⏱️ 2 min - 6
Serve the hearty Veggie-packed Happosai immediately over warm rice and enjoy!
⏱️ 3 min