Steps to Prepare Favorite Cantonese-style "Eight Treasure" Stir-fry

Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, cantonese-style "eight treasure" stir-fry. One of my favorites. This time, I’m gonna 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 recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Cantonese-style "Eight Treasure" Stir-fry is something which I’ve loved my entire life.

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

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

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

Instructions 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.

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