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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, spring happosai (eight treasure stir-fry) with bamboo shoot and spring cabbage. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Spring Happosai (Eight Treasure Stir-Fry) with Bamboo Shoot and Spring Cabbage is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Spring Happosai (Eight Treasure Stir-Fry) with Bamboo Shoot and Spring Cabbage is something which I’ve loved my whole life.

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

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

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