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

Ingredient Substitutions

• Instead of Dried Black Mushrooms: Dried shiitake mushrooms, Fresh black mushrooms
• Instead of Sweet Cabbage (Chou Doux): Napa cabbage, Savoy cabbage
• Instead of Carrot: Daikon radish, Jicama
• Instead of Onion: Shallot, Leek
• Instead of Zucchini: Yellow squash, Eggplant (small)
• Instead of Chinese Cabbage (Chou Chinois): Bok choy, Napa cabbage
• Instead of Pak Choi: Baby bok choy, Swiss chard
• Instead of Button Mushrooms: Cremini mushrooms, Portobello (thinly sliced)
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Shrimp, Peeled and Deveined: Scallops, Firm white fish cubes
• Instead of Light Soy Sauce: Tamari (gluten‑free)
• Instead of Dark Soy Sauce: Molasses (tiny amount)
• Instead of Oyster Sauce: Hoisin sauce (1 Tbsp)
• Instead of Salt: Sea salt
• Instead of Ground Black Pepper: White pepper
• Instead of Cornstarch (or Tapioca Starch): All‑purpose flour (1 tsp)
• Instead of Sesame Oil: Toasted sesame oil (same amount)
• Instead of Sunflower Oil: Canola oil, Peanut oil
• Instead of Soybean Sprouts: Bean sprouts, Snow peas (thinly sliced)

Equipment Needed

• Wok or Large Skillet
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Small Bowl
• Measuring Spoons
• Spatula or Wooden Spoon
• Grater (optional) (optional)
• Small Saucepan (optional for chili oil) (optional)

Critical Steps — Do Not Skip

• Rehydrating the dried black mushrooms properly
• Ensuring the wok is extremely hot before adding oil
• Cooking shrimp quickly to avoid over‑cooking
• Stir‑frying vegetables in two stages based on water content
• Adding cornstarch slurry at the very end to avoid clumping

Chef Tips from the Video

• Use a carbon‑steel wok for the best sear and rapid heat response.
• Keep a bowl of water nearby to quickly deglaze any stuck bits if the pan gets too dry.
• For extra crunch, add a handful of toasted peanuts just before serving (optional).

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended; texture of vegetables degrades.

Room temperature: Chili oil can be kept at room temperature in a sealed jar for up to 2 weeks.

Make-Ahead Tips

• Rehydrate mushrooms a few hours ahead and keep them in the soaking water.
• Pre‑chop all vegetables and store them in a sealed container in the fridge.
• Prepare the sauce and cornstarch slurry in advance; keep them refrigerated.

Frequently Asked Questions