Recipe: Delicious Cantonese-style "Eight Treasure" Stir-fry

Recipe: Delicious Cantonese-style "Eight Treasure" Stir-fry Delicious, fresh and tasty.

Cantonese-style "Eight Treasure" Stir-fry. From our extensive Chinese cuisine menu and our commitment to gyoza, to information on events and fairs - This is the official website of GYOZA OHSHO. Champon Noodles with Seafood, Pork, and Vegetables in soy sauce pork bone based broth. Pepper steak: Sauteed sliced beef and pepper.

Traditionally served during a Chinese festival, it's nutritious and easy to make. (Optional) Add the sugar according to your taste.

Stir so that it dissolves completely.

If the rock sugar doesn't dissolve, turn on the saute function and.

You can have Cantonese-style "Eight Treasure" Stir-fry using 15 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Cantonese-style "Eight Treasure" Stir-fry

1. Prepare 100 grams of Ham (thinly sliced).

2. You need 5 of to 6 medium Shrimps.

3. Prepare 6 of to 10 Quail eggs.

4. Prepare 50 grams of Cooked bamboo shoot in water.

5. Prepare 1 bunch of Bok choy.

6. Prepare 2 of Shiitake mushrooms.

7. It’s 1/4 of to 1/3 Carrot.

8. It’s 5 of to 6 Dried wood ear mushrooms.

9. Prepare 200 ml of ■ Water.

10. Prepare 2 tsp of ■ Chicken stock granules.

11. Prepare 2 tbsp of ■ Sake.

12. Prepare 2 tbsp of ■ Soy sauce (see Hints).

13. You need 1 pinch of ■ Sugar.

14. You need 1 of Katakuriko slurry (1:1 ratio).

15. It’s 1 of Vegetable oil.

Build a potato nest and fill it with a saucy stir-fried dish of quail eggs and colourful jewels.

Eight Treasure is a classic example of these two features of Chinese cooking.

Eight Treasures fit the bill perfectly as a wonderfully nutritious meal, and with a Toss in the diced bacon and stir fry until the bacon is golden and the fat is transparent.

Fried bacon releases fat which greatly enhances the flavor.

Cantonese-style "Eight Treasure" Stir-fry instructions

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 theres 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..

Eight treasure duck is considered a lucky new year's dish.

This Cantonese dish, traditionally served on Chinese New Year's Eve, consists of a duck, fried and then steamed, stuffed with a collection of eight delicious ingredients, or "treasures".

Try honey walnut shrimp or Peking Duck if you're feeling indulgent.

I love roast duck, szechwan style (spicy) eggplant, sweet and sour pork chops (not the small pieces of fried stuff), and at some places there's something called seafood or assorted goodies.

A wide variety of eight treasure tea options are available to you, such as style.