Cantonese-style "Eight Treasure" Stir-fry.
Hello everybody, it's Louise, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, cantonese-style "eight treasure" stir-fry. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Cantonese-style "Eight Treasure" Stir-fry is one of the most well liked of current trending foods in the world. It is simple, it's fast, it tastes delicious. It is appreciated by millions daily. Cantonese-style "Eight Treasure" Stir-fry is something that I've loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have cantonese-style "eight treasure" stir-fry using 15 ingredients and 9 steps. Here is how you cook it.
Ingredients requirements for Cantonese-style "Eight Treasure" Stir-fry:
- Give 100 grams for Ham (thinly sliced).
- Give 5 - to 6 medium Shrimps.
- You need 6 to 10 Quail eggs.
- Need 50 grams of Cooked bamboo shoot in water.
- Prepare 1 bunch for Bok choy.
- You need 2 of Shiitake mushrooms.
- Need 1/4 - to 1/3 Carrot.
- Prepare 5 for to 6 Dried wood ear mushrooms.
- Require 200 ml ■ Water.
- Give 2 tsp - ■ Chicken stock granules.
- You need 2 tbsp of ■ Sake.
- You need 2 tbsp - ■ Soy sauce (see Hints).
- Need 1 pinch ■ Sugar.
- Require 1 Katakuriko slurry (1:1 ratio).
- Give 1 of Vegetable oil.
Cantonese-style "Eight Treasure" Stir-fry making:
- 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 is going to wrap it up with this special food cantonese-style "eight treasure" stir-fry recipe. Thank you very much for your time. I'm sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
