Eight Treasure Stir Fry (Happō-sai)

Eight Treasure Stir Fry or Happō-sai is a popular Japanese dish prepared with eight ingredients consisting of different vegetables, meats, and seafood where it is stir fried then thickened with potato starch.

Japanese stir fry might not be as popular as the Chinese stir fries, but they do exist, it think it’s just overshadowed by more popular Japanese dishes by the likes of ramen, teriyaki, sushi, and sashimi. In fact, there are a lot of wonderful stir fry recipes that the Japanese cuisine have to offer, they have the Yasai Itame, Yakisoba, Yakiudon, Yakimeshi and our dish today the Eight Treasure Stir Fry or Happō-sai.

Like most Japanese dishes this stir fry has its roots from the Chinese, called by the same name but flavours are adjusted to suit local ingredients and taste. Named as Eight Treasure Stir Fry primarily because it contains eight main ingredients which is a mix of different vegetables, meats and seafood, number eight was chosen because with both Japanese and Chinese culture, that number is considered to be lucky, so if you want to be lucky today why not make this dish and find out if indeed it will give luck to you.

Eight Treasure Stir Fry (Happō-sai)

★★★★★ 5 from 1 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 5 1x
• Category: Main Course
• Cuisine: Japanese

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Description

Eight Treasure Stir Fry or Happō-sai is a popular Japanese dish prepared with eight ingredients consisting of different vegetables, meats, and seafood where it is stir fried then thickened with potato starch.

 

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Ingredients

Units USM Scale 1x2x3x

Meat and Vegetables

• 12 pcs shrimps
• 250 g squid tentacles
• 250 g pork belly, thinly sliced
• 1/4 Chinese cabbage, chopped
• 1 carrot, sliced
• 200g white button mushrooms, halved
• 1/2 cup rehydrated wood ear fungus
• 15 pcs quail eggs, boiled

Sauce

• 1 cup chicken stock
• 2 tbsp potato starch
• 2 tbsp water
• 1 tbsp light soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice wine vinegar
• 1 tbsp grated ginger
• salt
• white pepper
• oil

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Instructions

1. In a large wok, heat oil in high heat then add pork belly slices. Cook until pork belly fat renders oil.
2. Add the squid, prawns, and rehydrated wood ear fungus, stir fry for a minute.
3. Add the Chinese cabbage, carrot and white button mushrooms then continue to stir fry in high heat for three minutes.
4. In a bowl combine all sauce ingredients apart from the rice wine vinegar, salt, and white pepper, mix it well then pour it into the wok. Bring it to a boil and cook until sauce is thick.
5. Season with salt and white pepper then add the rice wine vinegar, give it a good mix then serve.

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