＊ Light and Delicious ＊ Salt-Flavoured Happosai (Eight Treasure Stir-Fry) ＊. It's called "Eight Treasures" for a reason, man. Just ask any wizened old Chinese dude. You can also get creative and replace some of the ingredients that I used here for our version of the Chinese eight treasures stir fry.
Eight Treasure is a classic example of these two features of Chinese cooking. Eight Treasures fit the bill perfectly as a wonderfully nutritious meal, and with a Toss in the diced bacon and stir fry until the bacon is golden and the fat is transparent. Fried bacon releases fat which greatly enhances the flavor. You can cook ＊ Light and Delicious ＊ Salt-Flavoured Happosai (Eight Treasure Stir-Fry) ＊ using 15 ingredients and 7 steps. Here is how you achieve it.
Ingredients of ＊ Light and Delicious ＊ Salt-Flavoured Happosai (Eight Treasure Stir-Fry) ＊
- It’s 150 grams of Pork.
- Prepare 1 of Squid.
- It’s 100 grams of Shrimp.
- Prepare 1/4 of Chinese or napa cabbage.
- It’s 1/4 of Carrot.
- It’s 5 of Wood ear mushrooms.
- It’s 1 tsp of ★ Usukuchi soy sauce.
- It’s 1 tsp of ★Salt.
- It’s 2 tbsp of ★Sake.
- You need 1 tbsp of Chicken soup stock granules.
- You need 2 1/2 cup of Boiling water.
- You need 1 of Pepper.
- Prepare 1 of Sesame oil.
- You need 4 tbsp of Katakuriko.
- Prepare 1 of Water.
Happosai (八宝斎 Happōsai?) is the founder and grandmaster of Anything Goes Martial Arts, having taught Genma Saotome and Soun Tendo. He is known as much for his perversion was as his martial arts mastery. Traditionally this healthy Eight-Treasure Porridge is eaten on the Laba Festival, the eighth day of the La Month (i.e. the twelfth month of the Chinese lunar calendar). In the Chinese tradition, the number eight is a magical number: when pronounced, the word sounds like another Chinese word (發) which means to be Depending on where you are located it might be hard to get a hold of eight different kinds of dried or candied fruit, so this recipe includes five that should be.
＊ Light and Delicious ＊ Salt-Flavoured Happosai (Eight Treasure Stir-Fry) ＊ instructions
- 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..
- 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..
- 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..
- 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..
- When the stems of the Chinese cabbage becomes soft, add the leaves, and simmer for about 2 minutes..
- 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..
- Serve in a bowl. Garnish with boiled snow peas or quail eggs if you like..
Light gray Light blue Light yellow Sepia Dark blue Dark yellow Wood grain White Dark. Add the soaked black mushrooms, bean sprouts and sauté for another minute. Add the parboiled vegetables and salt and stir fry over a high flame for a few minutes. I discovered Eight Treasure Tea in Chinatown a few years ago. There was one tea propped up on the shelf behind the counter, and the name sounded intriguing.