Step-by-Step Guide to Prepare Homemade Cantonese-style "Eight Treasure" Stir-fry

Cantonese-style "Eight Treasure" Stir-fry.

Hello everybody, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, cantonese-style "eight treasure" stir-fry. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Cantonese-style "Eight Treasure" Stir-fry is one of the most popular of current trending meals in the world. It's easy, it's quick, it tastes yummy. It is enjoyed by millions every day. Cantonese-style "Eight Treasure" Stir-fry is something which I've loved my whole life. They're nice and they look fantastic.

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

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

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

So that's going to wrap it up for this exceptional food cantonese-style "eight treasure" stir-fry recipe. Thank you very much for reading. I'm confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!