15 Minute Meal: 'Happosai' Eight Treasure Stir-fry & Chinese Rice Bowl

15 Minute Meal: 'Happosai' Eight Treasure Stir-fry & Chinese Rice Bowl

Once you cut the vegetables, you can make this in 15 minutes.
It's great for 'ankake yakisoba (yakisoba with a thick sauce)' as well.

Ingredients: 3-4 servings

Chinese cabbage
2-3 leaves
30 g
Thinly sliced pork
70-80 g (as desired)
Prawns, squid
as needed
Bamboo shoots, Japanese leek, shiitake mushrooms, wood ear mushrooms
as needed
Green vegetables (snow peas, etc.)
as needed
Quail eggs, naruto, etc.
to taste
Ginger (julienned)
as needed
about 2 tablespoons dissolved in 2 tablespoons of water
Water (adjust it depending on the vegetables)
200 ml
Chinese soup stock
1 1/2 tablespoons (1 scant tablespoon for Wei Pa Chinese Soup Paste)
Salt (or soy sauce)
a little
Oil for stir-frying (sesame oil is the best)
2 tablespoons
I used less salt, and added 2 tablespoons of soy sauce to the one shown in the profile photo.


1. Lightly parboil the hard, white stems of the Chinese cabbage, and carrot (or microwave them). Dissolve the katakuriko in water to make katakuriko slurry, and set aside.
2. The photo shows the parboiled Chinese cabbage and carrot, and Chinese cabbage leaves.
3. These are the rest of the vegetables, and other ingredients. (The prawns and squid are not shown in this photo, but I added them later.)
4. Stir-fry the ginger in 2 tablespoons of sesame oil.
5. Stir-fry the pork, then add the rest of the ingredients. You have parboiled the vegetables that take longer to cook in Step 1, so don't overcook them.
6. Add less water than the volume of the vegetables, and bring it to a boil. Add the Chinese soup stock, season with salt (or soy sauce), and thicken the sauce with the katakuriko slurry. And it's done.
7. Addendum 1: Rehydrate dried wakame seaweed. Combine it with sesame oil, soy sauce, Japanese leek, and sesame seeds. Make a bowl of soup with Chinese soup stock, and add the wakame mixture to make wakame soup.
8. Addendum 2: Divide julienned ginger and thinly sliced ginger into small portions, cover with cling film, and keep them in the freezer. They will come in handy since you can use the thinly sliced ginger to make simmered fish, and you can use the julienned ginger to make this dish.

Story Behind this Recipe

I normally make this dish without looking at a recipe, and I've been making it for 30 years for my family.