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We hope you got benefit from reading it, now let’s go back to 15 minute meal: 'happosai' eight treasure stir-fry & chinese rice bowl recipe. You can have 15 minute meal: 'happosai' eight treasure stir-fry & chinese rice bowl using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to prepare 15 Minute Meal: 'Happosai' Eight Treasure Stir-fry & Chinese Rice Bowl:
- Get leaves Chinese cabbage
- Take Carrot
- Use Thinly sliced pork
- Use Prawns, squid
- Use Bamboo shoots, Japanese leek, shiitake mushrooms, wood ear mushrooms
- Provide Green vegetables (snow peas, etc.)
- Provide Quail eggs, naruto, etc.
- Take Ginger (julienned)
- Use dissolved in 2 tablespoons of water Katakuriko
- Prepare Water (adjust it depending on the vegetables)
- Get Chinese soup stock
- Take Salt (or soy sauce)
- Use Oil for stir-frying (sesame oil is the best)
Instructions to make 15 Minute Meal: 'Happosai' Eight Treasure Stir-fry & Chinese Rice Bowl:
- 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.
- The photo shows the parboiled Chinese cabbage and carrot, and Chinese cabbage leaves.
- 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.)
- Stir-fry the ginger in 2 tablespoons of sesame oil.
- 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.
- 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.
- 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.
- 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.
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