Recipe of Perfect Spring Happosai (Eight Treasure Stir-Fry) with Bamboo Shoot and Spring Cabbage

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, spring happosai (eight treasure stir-fry) with bamboo shoot and spring cabbage. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Spring Happosai (Eight Treasure Stir-Fry) with Bamboo Shoot and Spring Cabbage is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Spring Happosai (Eight Treasure Stir-Fry) with Bamboo Shoot and Spring Cabbage is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook spring happosai (eight treasure stir-fry) with bamboo shoot and spring cabbage using 22 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Spring Happosai (Eight Treasure Stir-Fry) with Bamboo Shoot and Spring Cabbage:

1. Get ◎Ingredients:
2. Make ready 200 grams Thinly sliced pork (shredded pork)
3. Get 150 grams Squid
4. Prepare 200 grams Boiled scallops
5. Get 1/2 Bamboo shoot (boiled)
6. Make ready 6 leaves Cabbage
7. Make ready 1 Carrot
8. Prepare 1 Onion
9. Make ready 3 Green peppers
10. Prepare 8 Boiled quail eggs
11. Prepare Combined flavoring ingredients:
12. Prepare 300 ml Water
13. Prepare 1 tsp Salt
14. Take 1 Pepper
15. Get 2 tbsp Soy sauce
16. Make ready 1 tsp Sugar
17. Take 1 tbsp Sake
18. Take 1 tbsp Chinese chicken stock powder
19. Prepare To finish:
20. Make ready 2 tbsp Katakuriko
21. Take 4 tbsp Water
22. Prepare 1 Sesame oil

Instructions to make Spring Happosai (Eight Treasure Stir-Fry) with Bamboo Shoot and Spring Cabbage:

1. Cut all the vegetables into thin slices.
2. Cut the pork and seafood into bite-sized pieces.
3. Mix the seasoning ingredients well.
4. Heat oil in a frying pan, and stir-fry the pork and seafood over high heat.
5. When the fat from the pork starts to come out, add the vegetables, and stir-fry well. When the cabbage becomes soft and wilted, mix in the combined seasoning ingredients.
6. Bring the sauce to a boil. Add the boiled quail eggs and dissolved katakuriko in water, then stir some more.
7. When the sauce has thickened, drizzle with sesame oil, and turn off the heat. Serve on a plate and you're done.
8. Note: It's also delicious to have it on top of a bowl of rice!

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