Chop suey aux crevettes — Tout savoir pour une cuisson parfaite au feu vif 🔥

Ingredients

• 15 g Dried Black Mushrooms (re‑hydrate in warm water for 20 min, then drain and slice)
• 150 g Sweet Cabbage (Chou Doux) (separate leaves, cut into bite‑size pieces, thinly slice the tougher core)
• 80 g Carrot (peeled and cut into thin matchsticks)
• 1 medium Onion (trim base, cut into chunks)
• 100 g Zucchini (half a zucchini, keep skin, slice into half‑moons)
• 100 g Chinese Cabbage (Chou Chinois) (cut into strips)
• 150 g Pak Choi (separate leaves, cut into bite‑size pieces)
• 100 g Button Mushrooms (sliced)
• 4 cloves Garlic (peeled and minced; divided in half for two rounds of cooking)
• 16 pieces Shrimp, Peeled and Deveined (thawed, pat dry)
• 1 Tbsp Light Soy Sauce
• 0.5 tsp Dark Soy Sauce
• 1 Tbsp Oyster Sauce
• 0.5 tsp Salt
• 0.5 tsp Ground Black Pepper
• 1 tsp Cornstarch (or Tapioca Starch) (mix with 1 Tbsp water to form slurry)
• 1 Tbsp Sesame Oil (drizzle at end for aroma)
• 2 Tbsp Sunflower Oil (high‑smoke‑point oil for stir‑frying)
• 100 g Soybean Sprouts (add at the very end to stay crunchy)

Instructions

1. Rehydrate Black Mushrooms

   Place 15 g dried black mushrooms in a bowl, cover with warm water and let sit for 20 minutes. Drain, remove stems and slice the caps.

   Time: PT20M

2. Prepare All Vegetables

   While mushrooms soak, wash and dry all vegetables. Cut sweet cabbage, carrot, onion, zucchini, Chinese cabbage, pak choi, and button mushrooms into bite‑size pieces as described in the transcript.

   Time: PT15M

3. Make Sauce and Slurry

   In a small bowl combine 1 Tbsp light soy sauce, 0.5 tsp dark soy sauce, 1 Tbsp oyster sauce, 0.5 tsp salt, and 0.5 tsp ground black pepper. In another bowl mix 1 tsp cornstarch with 1 Tbsp water until smooth.

   Time: PT5M

4. Cook Shrimp Separately

   Heat the wok over high heat until smoking hot. Add 2 Tbsp sunflower oil, then half of the minced garlic. When garlic just begins to turn golden, add the 16 shrimp, 0.5 tsp salt and 0.5 tsp pepper. Stir‑fry for about 30 seconds until shrimp turn pink and slightly crisp. Transfer shrimp to a plate.

   Time: PT1M

   Temperature: high

5. Stir‑Fry First Vegetable Group

   Add 1 Tbsp sunflower oil to the same wok, heat on high. Add the remaining garlic, then the first group of vegetables: carrot, sweet cabbage, rehydrated black mushrooms, and onion. Toss‑stir for 30 seconds.

   Time: PT30S

   Temperature: high

6. Add Second Vegetable Group and Sauce

   Add the second group: zucchini, Chinese cabbage, pak choi, and button mushrooms. Immediately pour in the prepared sauce and sprinkle 0.25 tsp ground pepper. Stir‑fry for 1 minute 30 seconds until the vegetables are just tender and most liquid has evaporated.

   Time: PT1M30S

   Temperature: high

7. Thicken Sauce

   Stir in the cornstarch slurry and cook for another 10 seconds until the sauce lightly coats the vegetables.

   Time: PT10S

   Temperature: high

8. Finish with Shrimp, Sprouts, and Sesame Oil

   Return the cooked shrimp to the wok, add 100 g soybean sprouts, and drizzle 1 Tbsp sesame oil over everything. Toss quickly for 10 seconds, then remove from heat.

   Time: PT20S

9. Serve

   Transfer the chopsoy to a serving plate. Serve hot with fragrant long‑grain rice or as a standalone main dish.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

15 g

Fat

12 g

Fiber

4 g