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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 achieve that.
The ingredients needed to make 15 Minute Meal: 'Happosai' Eight Treasure Stir-fry & Chinese Rice Bowl:
- Get of leaves Chinese cabbage.
- Provide of Carrot.
- Get of Thinly sliced pork.
- Get of Prawns, squid.
- Prepare of Bamboo shoots, Japanese leek, shiitake mushrooms, wood ear mushrooms.
- Provide of Green vegetables (snow peas, etc.).
- Get of Quail eggs, naruto, etc..
- Provide of Ginger (julienned).
- Provide of dissolved in 2 tablespoons of water Katakuriko.
- Use of Water (adjust it depending on the vegetables).
- Take of Chinese soup stock.
- You need of Salt (or soy sauce).
- Provide of Oil for stir-frying (sesame oil is the best).
Steps 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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