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Alright, don’t linger, let’s task this cantonese-style "eight treasure" stir-fry formula with 15 components which are undoubtedly easy to acquire, and we have to process them at the very least through 9 actions. You should shell out a while on this, so the resulting food could be perfect.

Ingredients of Cantonese-style "Eight Treasure" Stir-fry:

1. Prepare 100 grams - Ham (thinly sliced)
2. Prepare 5 to 6 medium Shrimps
3. You need 6 - to 10 Quail eggs
4. Make ready 50 grams - Cooked bamboo shoot in water
5. Provide 1 bunch for Bok choy
6. Get 2 for Shiitake mushrooms
7. Prepare 1/4 of to 1/3 Carrot
8. Provide 5 of to 6 Dried wood ear mushrooms
9. Prepare 200 ml - ■ Water
10. Need 2 tsp ■ Chicken stock granules
11. Take 2 tbsp of ■ Sake
12. Take 2 tbsp - ■ Soy sauce (see Hints)
13. You need 1 pinch ■ Sugar
14. You need 1 - Katakuriko slurry (1:1 ratio)
15. Take 1 for Vegetable oil

Cantonese-style "Eight Treasure" Stir-fry making:

1. Cut the pork into bite-sized pieces and season with soy sauce and sake (not listed). Peel and remove the tail of the shrimp. Devein, then rub with a little katakuriko and salt (not listed) to clean, then wash. Pat dry, then season with salt and pepper (not listed).
2. Boil the quail eggs and peel. Cut the bamboo shoot into bite sized pieces (slice the tips into wedges, and thinly slice the rest). Rehydrate the dried wood ear mushrooms, wash off any dirt and cut in half. Cut the carrot into thin rectangular slices. Thinly slice the shiitake mushrooms. Cut the stems of the bok choy in half lengthwise, and roughly chop the leaves.
3. Add katakuriko dissolved in water little by little until the sauce has thickened to your liking (it should be just thick enough to cling to the ingredients).
4. If there's too much oil in the frying pan, wipe with a paper towel, leaving just about 1 tablespoon. If there's too little oil, add a bit. Stir-fry the cut vegetables.
5. When the bok choy leaves have softened, add the ■ ingredients and bring to a boil.
6. Keep stir frying until the sauce has reduced to about 2/3.
7. When the sauce has reduced, put the pork and shrimp back in the pan, and add the boiled and peeled quail eggs too. You just need to heat through the ingredients added later.
8. Add katakuriko dissolved in water little by little until the sauce has thickened to your liking (It should be just thick enough to cling to the ingredients).
9. Transfer to a serving plate and serve.

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