Step-by-Step Guide to Prepare Speedy Cantonese-style "Eight Treasure" Stir-fry

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cantonese-style "eight treasure" stir-fry. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Cantonese-style "Eight Treasure" Stir-fry is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Cantonese-style "Eight Treasure" Stir-fry is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook cantonese-style "eight treasure" stir-fry using 15 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Cantonese-style "Eight Treasure" Stir-fry:

1. Get 100 grams Ham (thinly sliced)
2. Make ready 5 to 6 medium Shrimps
3. Take 6 to 10 Quail eggs
4. Take 50 grams Cooked bamboo shoot in water
5. Take 1 bunch Bok choy
6. Get 2 Shiitake mushrooms
7. Make ready 1/4 to 1/3 Carrot
8. Take 5 to 6 Dried wood ear mushrooms
9. Make ready 200 ml ■ Water
10. Take 2 tsp ■ Chicken stock granules
11. Prepare 2 tbsp ■ Sake
12. Make ready 2 tbsp ■ Soy sauce (see Hints)
13. Prepare 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.

So that is going to wrap this up for this special food cantonese-style "eight treasure" stir-fry recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!