Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, cantonese-style "eight treasure" stir-fry. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Cantonese-style "Eight Treasure" Stir-fry is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Cantonese-style "Eight Treasure" Stir-fry is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have cantonese-style "eight treasure" stir-fry using 15 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Cantonese-style "Eight Treasure" Stir-fry:
- Take 100 grams Ham (thinly sliced)
- Make ready 5 to 6 medium Shrimps
- Take 6 to 10 Quail eggs
- Prepare 50 grams Cooked bamboo shoot in water
- Make ready 1 bunch Bok choy
- Take 2 Shiitake mushrooms
- Take 1/4 to 1/3 Carrot
- Take 5 to 6 Dried wood ear mushrooms
- Make ready 200 ml ■ Water
- Prepare 2 tsp ■ Chicken stock granules
- Take 2 tbsp ■ Sake
- Get 2 tbsp ■ Soy sauce (see Hints)
- Prepare 1 pinch ■ Sugar
- Take 1 Katakuriko slurry (1:1 ratio)
- Get 1 Vegetable oil
Steps to make Cantonese-style "Eight Treasure" Stir-fry:
- 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).
- 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.
- 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).
- 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.
- When the bok choy leaves have softened, add the ■ ingredients and bring to a boil.
- Keep stir frying until the sauce has reduced to about 2/3.
- 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.
- 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).
- Transfer to a serving plate and serve.
So that’s going to wrap it up for this exceptional food cantonese-style "eight treasure" stir-fry recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
