Practical Method to Serving Perfect Cantonese-style "Eight Treasure" Stir-fry

Wishing to eat Cantonese-style "Eight Treasure" Stir-fry a 5-star restaurant's, but for a few causes are not able to go to restaurants. This recipe gonna help you with clear procedures on producing a Cantonese-style "Eight Treasure" Stir-fry like a famous chef made.

We hope you got insight from reading it, now let's go back to cantonese-style "eight treasure" stir-fry recipe. To make cantonese-style "eight treasure" stir-fry you need 15 ingredients and 9 steps. Here is how you cook that.

To cook an extraordinary Cantonese-style "Eight Treasure" Stir-fry, here are the materials required:

1. Take 100 grams of Ham (thinly sliced).
2. Get 5 of to 6 medium Shrimps.
3. Provide 6 of to 10 Quail eggs.
4. You need 50 grams of Cooked bamboo shoot in water.
5. You need 1 bunch of Bok choy.
6. You need 2 of Shiitake mushrooms.
7. You need 1/4 of to 1/3 Carrot.
8. Take 5 of to 6 Dried wood ear mushrooms.
9. Use 200 ml of ■ Water.
10. Use 2 tsp of ■ Chicken stock granules.
11. Take 2 tbsp of ■ Sake.
12. Get 2 tbsp of ■ Soy sauce (see Hints).
13. Use 1 pinch of ■ Sugar.
14. Take 1 of Katakuriko slurry (1:1 ratio).
15. Get 1 of Vegetable oil.

After preparing the components, now you are good to make your appetizing Cantonese-style "Eight Treasure" Stir-fry by following the guidances below:

1. Cut the pork into bite-sized pieces and season with soy sauce and sake (not listed). Peel and remove the tail of the shrimp. Devein, then rub with a little katakuriko and salt (not listed) to clean, then wash. Pat dry, then season with salt and pepper (not listed)..
2. Boil the quail eggs and peel. Cut the bamboo shoot into bite sized pieces (slice the tips into wedges, and thinly slice the rest). Rehydrate the dried wood ear mushrooms, wash off any dirt and cut in half. Cut the carrot into thin rectangular slices. Thinly slice the shiitake mushrooms. Cut the stems of the bok choy in half lengthwise, and roughly chop the leaves..
3. Add katakuriko dissolved in water little by little until the sauce has thickened to your liking (it should be just thick enough to cling to the ingredients)..
4. If there's too much oil in the frying pan, wipe with a paper towel, leaving just about 1 tablespoon. If there's too little oil, add a bit. Stir-fry the cut vegetables..
5. When the bok choy leaves have softened, add the ■ ingredients and bring to a boil..
6. Keep stir frying until the sauce has reduced to about 2/3..
7. When the sauce has reduced, put the pork and shrimp back in the pan, and add the boiled and peeled quail eggs too. You just need to heat through the ingredients added later..
8. Add katakuriko dissolved in water little by little until the sauce has thickened to your liking (It should be just thick enough to cling to the ingredients)..
9. Transfer to a serving plate and serve..

Recipe : Cantonese-style "Eight Treasure" Stir-fry

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step by step to make Cantonese-style "Eight Treasure" Stir-fry

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