＊ Light and Delicious ＊ Salt-Flavoured Happosai (Eight Treasure Stir-Fry) ＊
＊ Light and Delicious ＊ Salt-Flavoured Happosai (Eight Treasure Stir-Fry) ＊

Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, ＊ light and delicious ＊ salt-flavoured happosai (eight treasure stir-fry) ＊. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

＊ Light and Delicious ＊ Salt-Flavoured Happosai (Eight Treasure Stir-Fry) ＊ is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. ＊ Light and Delicious ＊ Salt-Flavoured Happosai (Eight Treasure Stir-Fry) ＊ is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have ＊ light and delicious ＊ salt-flavoured happosai (eight treasure stir-fry) ＊ using 15 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make ＊ Light and Delicious ＊ Salt-Flavoured Happosai (Eight Treasure Stir-Fry) ＊:
  1. Prepare Pork
  2. Make ready Squid
  3. Take Shrimp
  4. Get Chinese or napa cabbage
  5. Get Carrot
  6. Prepare Wood ear mushrooms
  7. Make ready ★ Usukuchi soy sauce
  8. Take ★Salt
  9. Take ★Sake
  10. Make ready Chicken soup stock granules
  11. Get Boiling water
  12. Prepare Pepper
  13. Take Sesame oil
  14. Make ready Katakuriko
  15. Prepare Water
Instructions to make ＊ Light and Delicious ＊ Salt-Flavoured Happosai (Eight Treasure Stir-Fry) ＊:
  1. Remove the guts and skin from the squid. Cut in half lengthwise, then into 2 cm wide and 4 cm long pieces. Remove the shells from the shrimp, and devein.
  2. Chop the Chinese cabbage into pieces, and cut the carrot into thin and wide strips. Rehydrate the wood ear mushrooms in water, and cut into pieces.
  3. Sprinkle a small amount of salt and sake on the squid and shrimp, and briefly stir-fry, then remove from the pan. Preseason the pork with 1/2 teaspoon of soy sauce and 1 teaspoon of sake, and briefly stir-fry, then remove from the pan.
  4. Heat oil in a wok, and stir-fry the carrot and the stems of the Chinese cabbage. Add the wood ear mushrooms and Step 3 ingredients. Add the chicken soup stock granules and boiling water, then the ★ ingredients to adjust the flavour.
  5. When the stems of the Chinese cabbage becomes soft, add the leaves, and simmer for about 2 minutes.
  6. Add the katakuriko slurry. Turn up the heat to high, and simmer to thicken the sauce. Adjust the taste with salt and pepper, and swirl in sesame oil.
  7. Serve in a bowl. Garnish with boiled snow peas or quail eggs if you like.

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