Step-by-Step Guide to Make Perfect Cantonese-style "Eight Treasure" Stir-fry

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, cantonese-style "eight treasure" stir-fry. One of my favorites food recipes. 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 popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Cantonese-style "Eight Treasure" Stir-fry is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must first 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 that.

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. Get 6 to 10 Quail eggs
4. Get 50 grams Cooked bamboo shoot in water
5. Take 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. Make ready 2 tbsp ■ Sake
12. Get 2 tbsp ■ Soy sauce (see Hints)
13. Make ready 1 pinch ■ Sugar
14. Prepare 1 Katakuriko slurry (1:1 ratio)
15. Take 1 Vegetable oil

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.

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 will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!