Recipe of Eric Ripert Spring Happosai (Eight Treasure Stir-Fry) with Bamboo Shoot and Spring Cabbage

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special 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 little bit unique. This will be really delicious.

Spring Happosai (Eight Treasure Stir-Fry) with Bamboo Shoot and Spring Cabbage is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Spring Happosai (Eight Treasure Stir-Fry) with Bamboo Shoot and Spring Cabbage is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can cook 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:

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