How to Love At Home Cantonese-style "Eight Treasure" Stir-fry

How to Love At Home Cantonese-style "Eight Treasure" Stir-fry Delicious, fresh and tasty.

Cantonese-style "Eight Treasure" Stir-fry. Great recipe for Cantonese-style "Eight Treasure" Stir-fry. It's healthy with lots of vegetables. You can add whatever leftover vegetables like onions, Chinese.

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For pods, cover the pot with a lid and stir fry the veggies alternately until they are cooked.

Add salt, sugar and oyster sauce and mix well.

You can cook Cantonese-style "Eight Treasure" Stir-fry using 15 ingredients and 9 steps. Here is how you cook that.

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

1. It’s 100 grams of Ham (thinly sliced).

2. Prepare 5 of to 6 medium Shrimps.

3. You need 6 of to 10 Quail eggs.

4. It’s 50 grams of Cooked bamboo shoot in water.

5. It’s 1 bunch of Bok choy.

6. It’s 2 of Shiitake mushrooms.

7. Prepare 1/4 of to 1/3 Carrot.

8. Prepare 5 of to 6 Dried wood ear mushrooms.

9. You need 200 ml of ■ Water.

10. It’s 2 tsp of ■ Chicken stock granules.

11. It’s 2 tbsp of ■ Sake.

12. Prepare 2 tbsp of ■ Soy sauce (see Hints).

13. You need 1 pinch of ■ Sugar.

14. It’s 1 of Katakuriko slurry (1:1 ratio).

15. You need 1 of Vegetable oil.

Page "Cantonese-style "Eight Treasure" Stir-fry on Rice".

From our extensive Chinese cuisine menu and our commitment to gyoza, to information on events and fairs - This is the official website of GYOZA OHSHO.

Heat a lightly oiled, large, nonstick wok over a high heat.

Add snow peas, capsicum and carrot.

Cantonese-style "Eight Treasure" Stir-fry instructions

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 theres 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..

Add sauce sachets, water, soy sauce and noodles.

You need to take into account the ingredient itself (proteins and hard vegetables take longer than soft vegetables) and the size that you have cut them.

Rinse the bean sprouts in cold water and drain.

Julienne the scallions nice and thin.

Mix the soy sauces, sesame oil, salt, sugar, wine and white pepper in a small bowl and set aside.