Easiest Way to Prepare Eric Ripert Spring Happosai (Eight Treasure Stir-Fry) with Bamboo Shoot and Spring Cabbage

Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, spring happosai (eight treasure stir-fry) with bamboo shoot and spring cabbage. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Spring Happosai (Eight Treasure Stir-Fry) with Bamboo Shoot and Spring Cabbage is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Spring Happosai (Eight Treasure Stir-Fry) with Bamboo Shoot and Spring Cabbage is something that I have loved my entire life.

To get started with this particular recipe, we have to first 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 cook that.

The ingredients needed to make Spring Happosai (Eight Treasure Stir-Fry) with Bamboo Shoot and Spring Cabbage:

1. Prepare ◎Ingredients:
2. Make ready Thinly sliced pork (shredded pork)
3. Make ready Squid
4. Get Boiled scallops
5. Prepare Bamboo shoot (boiled)
6. Make ready leaves Cabbage
7. Get Carrot
8. Get Onion
9. Take Green peppers
10. Get Boiled quail eggs
11. Get Combined flavoring ingredients:
12. Make ready Water
13. Prepare Salt
14. Make ready Pepper
15. Make ready Soy sauce
16. Take Sugar
17. Make ready Sake
18. Make ready Chinese chicken stock powder
19. Take To finish:
20. Prepare Katakuriko
21. Prepare Water
22. Get Sesame oil

Steps to make Spring Happosai (Eight Treasure Stir-Fry) with Bamboo Shoot and Spring Cabbage:

1. Cut all the vegetables into thin slices.
2. Cut the pork and seafood into bite-sized pieces.
3. Mix the seasoning ingredients well.
4. Heat oil in a frying pan, and stir-fry the pork and seafood over high heat.
5. 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.
6. Bring the sauce to a boil. Add the boiled quail eggs and dissolved katakuriko in water, then stir some more.
7. When the sauce has thickened, drizzle with sesame oil, and turn off the heat. Serve on a plate and you're done.
8. Note: It's also delicious to have it on top of a bowl of rice!

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