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

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

This is a Chinese dish using lots of spring ingredients The textures of bamboo shoot and spring cabbage are amazing.

Ingredients: 4 servings

â—ŽIngredients:
Thinly sliced pork (shredded pork)
200 g
Squid
150 g
Boiled scallops
200 g
Bamboo shoot (boiled)
1/2
Cabbage
5-6 leaves
Carrot
1
Onion
1
Green peppers
3
Boiled quail eggs
8
Combined flavoring ingredients:
Water
200-300 ml
Salt
1 teaspoon
Pepper
to taste
Soy sauce
2 tablespoons
Sugar
1 teaspoon
Sake
1 tablespoon
Chinese chicken stock powder
1 tablespoon
To finish:
Katakuriko
2 tablespoons
Water
3-4 tablespoons
Sesame oil
as needed

Steps

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!

Story Behind this Recipe

I got lots of fresh spring vegetables, so I made a dish using plenty of them.