Happosai (Combination Stir Fry)

Method18 steps · about 25 min

1. 1

   Step 1: Open the squid hood lengthwise and flatten it. Lightly score two crossing diagonal sets without cutting through, then cut it into pieces about 2.5 cm × 4 cm. If the weighed squid includes tentacles, divide those into small bunches. Have the peeled prawns (100 g medium) and thinly sliced pork (100 g) ready beside it.

   Uses 100 g raw squid or calamari, skin removed · 100 g medium raw prawns, peeled and deveined · 100 g raw pork, thinly sliced into bite-size pieces

2. 2

   Step 2: Cut the Chinese cabbage (200 g) leaves lengthwise in half and crosswise into 4 cm pieces. Keep the firm white stems separate from the softer green leaves.

   Uses 200 g Chinese cabbage

3. 3

   Step 3: Cut the carrot (50 g) into 4 cm lengths, halve them lengthwise, then slice about 3 mm thick.

   Uses 50 g carrot

4. 4

   Step 4: Slice the ready boiled bamboo shoots (50 g) into pieces about 4 cm long and 3 mm thick; use already cut pieces if they are the right size.

   Uses 50 g ready boiled bamboo shoots

5. 5

   Step 5: Have the trimmed snow peas (40 g), bite-size rehydrated wood-ear mushrooms (30 g), 5 cm scallion lengths, bean sprouts (50 g) and julienned ginger (1 knob) ready beside the stove.

   Uses 40 g snow peas, ends removed · 30 g already rehydrated wood-ear mushrooms, cut into bite-size pieces · 30 g scallions, cut into 5 cm lengths · 50 g bean sprouts · 1 knob ginger, finely julienned

6. 6

   Step 6: Dissolve the chicken stock powder (½ tsp) in the 200 ml hot water. Stir in the soy sauce (1 tbsp), sake (1 tbsp) and the ¼ tsp sauce salt.

   Uses 200 ml hot water · ½ tsp Chinese-style chicken stock powder · 1 tbsp soy sauce · 1 tbsp sake · ¼ tsp salt, for the sauce

7. 7

   Step 7: Mix the 1 tbsp cornstarch with the separate 2 tbsp water until smooth. Keep this slurry separate from the seasoning sauce.

   Uses 1 tbsp cornstarch · 2 tbsp water, for the cornstarch slurry

8. 8

   Step 8: Heat a wok or large frying pan over high heat, then add the first 1 tbsp oil.

   Uses First 1 tbsp oil

9. 9

   Step 9: Add the prepared pork and stir-fry for 30–60 seconds, until both sides of the thin slices change colour.

   Initially stir-fry pork · 1 minUses All prepared thin pork slices from the 100 g raw pork supply · Wok with the first oil portion

10. 10

    Step 10: Add the prepared prawns and squid with a pinch each of salt (1 pinch) and pepper (1 pinch). Stir-fry for 30 seconds to colour their surfaces.

    Initially stir-fry seafood · 1 minUses Initially browned pork · All prepared seafood from the 100 g peeled prawns and 100 g squid supplies · 1 pinch salt, for the seafood · 1 pinch pepper, for the seafood

11. 11

    Step 11: Lift all the pork and seafood onto a plate and keep it beside the stove for returning to the sauce shortly.

    Uses All initially browned pork, prawns and squid

12. 12

    Step 12: Add the remaining 1 tbsp oil to the wok. Briefly mix in the ginger, then add the prepared carrot and cabbage stems. Stir-fry for 1 minute after adding the vegetables.

    Stir-fry carrot and cabbage stems · 1 minUses Remaining 1 tbsp oil · All julienned ginger · All prepared carrot · White cabbage stems

13. 13

    Step 13: Add the prepared bamboo shoots and stir-fry for 30 seconds.

    Stir-fry bamboo shoots · 1 minUses Stir-fried ginger, carrot and cabbage stems · All prepared boiled bamboo shoots

14. 14

    Step 14: Add the cabbage leaves, snow peas, wood-ear mushrooms, scallions and bean sprouts and stir-fry for 1 minute.

    Stir-fry remaining vegetables · 1 minUses Stir-fried firm vegetables · Remaining soft cabbage leaves · All prepared snow peas, wood-ear mushrooms, scallions and bean sprouts

15. 15

    Step 15: Pour in all the seasoning sauce and bring it to a boil. Stir the cornstarch slurry again, pour it into the bubbling sauce and mix quickly until it thickens evenly.

    Uses All stir-fried vegetables · Complete seasoning sauce · Complete cornstarch slurry

16. 16

    Step 16: Return all the reserved pork, prawns and squid to the hot sauce, including their collected juices. Toss until the pork is cooked through, the prawns are opaque and the squid is cooked and firm; the brief initial browning is only the first cooking stage.

    Uses All vegetables in thickened hot sauce · All reserved pork, prawns and squid, with their juices

17. 17

    Step 17: Once the meat and seafood are cooked through and the sauce is thick and bubbling, mix in the 1 tsp sesame oil and turn off the heat.

    Uses Completed pork, seafood and vegetable stir-fry · 1 tsp sesame oil

18. 18

    Step 18: Serve the whole stir-fry immediately as four small portions, or two larger portions.

    Uses All completed Happosai