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

Name: How to cook 15 Minute Meal: 'Happosai' Eight Treasure Stir-fry & Chinese Rice Bowl - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

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

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

Ingredient

Food ration :

3 servings

leaves Chinese cabbage

30 grams

Carrot

80 grams

Thinly sliced pork

Prawns, squid

Bamboo shoots, Japanese leek, shiitake mushrooms, wood ear mushrooms

Green vegetables (snow peas, etc.)

Quail eggs, naruto, etc.

Ginger (julienned)

2 tbsp

dissolved in 2 tablespoons of water Katakuriko

200 ml

Water (adjust it depending on the vegetables)

1 1/2 tbsp

Chinese soup stock

1 dash

Salt (or soy sauce)

2 tbsp

Oil for stir-frying (sesame oil is the best)

Cooking instructions

* Step 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.

* Step 2

The photo shows the parboiled Chinese cabbage and carrot, and Chinese cabbage leaves.

* Step 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.)

* Step 4

Stir-fry the ginger in 2 tablespoons of sesame oil.

* Step 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.

* Step 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.

* Step 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.

* Step 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.