Spring Happosai (Eight Treasure Stir-Fry) with Bamboo Shoot and Spring Cabbage

• 200 grams Thinly sliced pork (shredded pork)
• 150 grams Squid
• 200 grams Boiled scallops
• 1/2 Bamboo shoot (boiled)
• 6 leaves Cabbage
• 1 Carrot
• 1 Onion
• 3 Green peppers
• 8 Boiled quail eggs
• 300 ml Water
• 1 tsp Salt
• 1 Pepper
• 2 tbsp Soy sauce
• 1 tsp Sugar
• 1 tbsp Sake
• 1 tbsp Chinese chicken stock powder
• 2 tbsp Katakuriko
• 4 tbsp Water
• 1 Sesame oil

1. Cut all the vegetables into thin slices.
2. Cut the pork and seafood into bite-sized pieces.
3. Mix the seasoning ingredients well.
4. Heat oil in a frying pan, and stir-fry the pork and seafood over high heat.
5. When the fat from the pork starts to come out, add the vegetables, and stir-fry well.
6. When the cabbage becomes soft and wilted, mix in the combined seasoning ingredients.
7. Bring the sauce to a boil.
8. Add the boiled quail eggs and dissolved katakuriko in water, then stir some more.
9. When the sauce has thickened, drizzle with sesame oil, and turn off the heat.
10. Serve on a plate and you're done.
11. Note: It's also delicious to have it on top of a bowl of rice!

pork, shoot, cabbage, carrot, onion, green peppers, eggs, water, salt, pepper, soy sauce, sugar, sake, katakuriko, water, sesame oil

Taken from cookpad.com/us/recipes/152740-spring-happosai-eight-treasure-stir-fry-with-bamboo-shoot-and-spring-cabbage (may not work)