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

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, ＊ light and delicious ＊ salt-flavoured happosai (eight treasure stir-fry) ＊. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

＊ Light and Delicious ＊ Salt-Flavoured Happosai (Eight Treasure Stir-Fry) ＊ is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. ＊ Light and Delicious ＊ Salt-Flavoured Happosai (Eight Treasure Stir-Fry) ＊ is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. 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 that.

The ingredients needed to make ＊ Light and Delicious ＊ Salt-Flavoured Happosai (Eight Treasure Stir-Fry) ＊:
  1. Make ready 150 grams Pork
  2. Make ready 1 Squid
  3. Get 100 grams Shrimp
  4. Prepare 1⁄4 Chinese or napa cabbage
  5. Take 1⁄4 Carrot
  6. Make ready 5 Wood ear mushrooms
  7. Get 1 tsp ★ Usukuchi soy sauce
  8. Get 1 tsp ★Salt
  9. Take 2 tbsp ★Sake
  10. Make ready 1 tbsp Chicken soup stock granules
  11. Make ready 2 1⁄2 cup Boiling water
  12. Get 1 Pepper
  13. Prepare 1 Sesame oil
  14. Take 4 tbsp Katakuriko
  15. Prepare 1 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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