Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, spring happosai (eight treasure stir-fry) with bamboo shoot and spring cabbage. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
My mom's post: — This Spicy Eight Treasures Stir Fry is another everyday home cooking dish from the old days in Shanghai. You could use lotus root, shiitake mushrooms, chicken, bamboo shoots…anything with a relatively firm texture that can stand up to all the other ingredients. A very popular Chinese dish, Happosai (combination stir fry) is made with lots of vegetables, meat A very popular Chinese dish, Happosai (Combination Stir Fry) is not modified very much from the The kanji character "八" for eight is pronounced "hachi" on its own in Japanese and it is believed to be a.
Spring Happosai (Eight Treasure Stir-Fry) with Bamboo Shoot and Spring Cabbage is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Spring Happosai (Eight Treasure Stir-Fry) with Bamboo Shoot and Spring Cabbage is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have spring happosai (eight treasure stir-fry) with bamboo shoot and spring cabbage using 22 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Spring Happosai (Eight Treasure Stir-Fry) with Bamboo Shoot and Spring Cabbage:
- Take ◎Ingredients:
- Prepare 200 grams Thinly sliced pork (shredded pork)
- Make ready 150 grams Squid
- Make ready 200 grams Boiled scallops
- Prepare 1/2 Bamboo shoot (boiled)
- Make ready 6 leaves Cabbage
- Get 1 Carrot
- Prepare 1 Onion
- Get 3 Green peppers
- Make ready 8 Boiled quail eggs
- Make ready Combined flavoring ingredients:
- Make ready 300 ml Water
- Make ready 1 tsp Salt
- Prepare 1 Pepper
- Take 2 tbsp Soy sauce
- Prepare 1 tsp Sugar
- Take 1 tbsp Sake
- Take 1 tbsp Chinese chicken stock powder
- Prepare To finish:
- Take 2 tbsp Katakuriko
- Take 4 tbsp Water
- Get 1 Sesame oil
A quick, healthy stir fry with hints of soy, rice vinegar and brown sugar. Add another tablespoon of vegetable oil to the wok and reheat. Add the bamboo shoots and spring onions and cook for another minute. So this Vegan Asian Stir Fry recipe is long overdue.
Instructions to make Spring Happosai (Eight Treasure Stir-Fry) with Bamboo Shoot and Spring Cabbage:
- Cut all the vegetables into thin slices.
- Cut the pork and seafood into bite-sized pieces.
- Mix the seasoning ingredients well.
- Heat oil in a frying pan, and stir-fry the pork and seafood over high heat.
- When the fat from the pork starts to come out, add the vegetables, and stir-fry well. When the cabbage becomes soft and wilted, mix in the combined seasoning ingredients.
- Bring the sauce to a boil. Add the boiled quail eggs and dissolved katakuriko in water, then stir some more.
- When the sauce has thickened, drizzle with sesame oil, and turn off the heat. Serve on a plate and you're done.
- Note: It's also delicious to have it on top of a bowl of rice!
Now you could add all sorts of different veggies and toppings but I love the combo of baby corn, bamboo shoot and sugar snap peas. They are tangled up in endless knots of thin rice noodles and enveloped in a super. Finely slice red pepper, bamboo shoots, and soaked mushrooms. Add the pork neck to the frying pan along with the sauce and the corn starch mixture and fry until you've reached the desired. Usually bamboo shoots are available in forest in Spring and Winter.
So that is going to wrap this up for this special food spring happosai (eight treasure stir-fry) with bamboo shoot and spring cabbage recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
