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

Hey everyone, hope you're having an incredible day today. Today, we're going to make a special dish, Easiest Way to Make Super Quick Homemade Cantonese-style "Eight Treasure" Stir-fry. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Cantonese-style "Eight Treasure" Stir-fry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cantonese-style "Eight Treasure" Stir-fry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cantonese-style "Eight Treasure" Stir-fry is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started 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.

This is our family recipe! It's healthy with lots of vegetables. If you prefer, use a bit less than 1 tablespoon plus 1 teaspoon of oyster sauce instead of soy sauce. You can add whatever leftover vegetables like onions, Chinese cabbage, cabbage, bean sprouts, green peppers. This will be even more delicious with squid or kamaboko. If you cut everything into small pieces, add more sauce and thicken with katakuriko dissolved in water, you could serve over a bowl or rice or toss with yakisoba noodles. Recipe by Muuko

Ingredients and spices that need to be Prepare to make Cantonese-style "Eight Treasure" Stir-fry:

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

Instructions to make 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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So that's going to wrap it up for this exceptional food Easiest Way to Make Ultimate Cantonese-style "Eight Treasure" Stir-fry. Thanks so much for your time. I am confident you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!