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

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, spring happosai (eight treasure stir-fry) with bamboo shoot and spring cabbage. It is one of my favorites. For mine, I will make it a little 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 favored of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated 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 are fine and they look wonderful.

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