How to Make Cantonese-style "Eight Treasure" Stir-fry

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, cantonese-style "eight treasure" stir-fry. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Cantonese-style "Eight Treasure" Stir-fry is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Cantonese-style "Eight Treasure" Stir-fry is something that I have loved my whole life. They are fine and they look wonderful.

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

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

Ingredients

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

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

Instructions

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.

As simple as that Recipe of Cantonese-style "Eight Treasure" Stir-fry

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

Print this page