Cantonese-style "Eight Treasure" Stir-fry
Cantonese-style "Eight Treasure" Stir-fry

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, cantonese-style "eight treasure" stir-fry. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Cantonese-style "Eight Treasure" Stir-fry is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Cantonese-style "Eight Treasure" Stir-fry is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook cantonese-style "eight treasure" stir-fry using 15 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Cantonese-style "Eight Treasure" Stir-fry:
  1. Take 100 grams Ham (thinly sliced)
  2. Get 5 to 6 medium Shrimps
  3. Get 6 to 10 Quail eggs
  4. Get 50 grams Cooked bamboo shoot in water
  5. Prepare 1 bunch Bok choy
  6. Get 2 Shiitake mushrooms
  7. Prepare 1/4 to 1/3 Carrot
  8. Get 5 to 6 Dried wood ear mushrooms
  9. Prepare 200 ml ■ Water
  10. Make ready 2 tsp ■ Chicken stock granules
  11. Make ready 2 tbsp ■ Sake
  12. Get 2 tbsp ■ Soy sauce (see Hints)
  13. Take 1 pinch ■ Sugar
  14. Make ready 1 Katakuriko slurry (1:1 ratio)
  15. Make ready 1 Vegetable oil
Steps to make Cantonese-style "Eight Treasure" Stir-fry:
  1. Cut the pork into bite-sized pieces and season with soy sauce and sake (not listed). Peel and remove the tail of the shrimp. Devein, then rub with a little katakuriko and salt (not listed) to clean, then wash. Pat dry, then season with salt and pepper (not listed).
  2. Boil the quail eggs and peel. Cut the bamboo shoot into bite sized pieces (slice the tips into wedges, and thinly slice the rest). Rehydrate the dried wood ear mushrooms, wash off any dirt and cut in half. Cut the carrot into thin rectangular slices. Thinly slice the shiitake mushrooms. Cut the stems of the bok choy in half lengthwise, and roughly chop the leaves.
  3. Add katakuriko dissolved in water little by little until the sauce has thickened to your liking (it should be just thick enough to cling to the ingredients).
  4. If there's too much oil in the frying pan, wipe with a paper towel, leaving just about 1 tablespoon. If there's too little oil, add a bit. Stir-fry the cut vegetables.
  5. When the bok choy leaves have softened, add the ■ ingredients and bring to a boil.
  6. Keep stir frying until the sauce has reduced to about 2/3.
  7. When the sauce has reduced, put the pork and shrimp back in the pan, and add the boiled and peeled quail eggs too. You just need to heat through the ingredients added later.
  8. Add katakuriko dissolved in water little by little until the sauce has thickened to your liking (It should be just thick enough to cling to the ingredients).
  9. Transfer to a serving plate and serve.

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