Happosai (Eight Treasure Vegetable Stir-fry)
A hearty Happosai packed with vegetables, meat, and seafood that can be easily made by stir-frying and simmering. The thick, glossy sauce, enriched with the flavors of the ingredients, coats everything perfectly. It is ideal for a main dish served with rice, for bento boxes, or for meal prep.
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🍳 Cooking Flow
Thaw the frozen seafood mix in salt water, and cut the vegetables and pork into bite-sized pieces. → Quickly stir-fry the pork and seafood mix in a frying pan and remove from the pan. → Stir-fry the vegetables in the same pan, then cover and steam for 3 minutes. → Add seasonings, water, and quail eggs, then cover and simmer over low-medium heat for 8 minutes. → Return the pork and seafood to the pan, turn off the heat, stir in the potato starch slurry, then reheat to thicken.
Cooking Steps
Brief Cooking Order
Thaw the frozen seafood mix in salt water, and cut the vegetables and pork into bite-sized pieces. → Quickly stir-fry the pork and seafood mix in a frying pan and remove from the pan. → Stir-fry the vegetables in the same pan, then cover and steam for 3 minutes. → Add seasonings, water, and quail eggs, then cover and simmer over low-medium heat for 8 minutes. → Return the pork and seafood to the pan, turn off the heat, stir in the potato starch slurry, then reheat to thicken.
Introduction
A hearty Happosai packed with vegetables, meat, and seafood that can be easily made by stir-frying and simmering. The thick, glossy sauce, enriched with the flavors of the ingredients, coats everything perfectly. It is ideal for a main dish served with rice, for bento boxes, or for meal prep.
Step 1
In a bowl, combine 500ml of water and slightly less than 1 tablespoon of salt (approx. 3% brine) and mix well. Add the frozen seafood mix and soak for about 30 minutes to thaw.
Step 2
Trim the core of the napa cabbage, cut into 2-3cm pieces, wash thoroughly, and pat dry with paper towels.
Step 3
Cut the long green onion into thin diagonal slices (less than 1cm). Peel the carrot and cut into strips about 3mm thick. Remove the stems from the shiitake mushrooms and slice them 5mm thin, removing the tough ends of the stems.
Step 4
Cut the pork belly into bite-sized pieces, spread them out, and lightly season with salt and pepper.
Step 5
Quickly rinse the thawed seafood mix, drain well, and pat dry with paper towels. If there is a vein in the shrimp, remove it with a bamboo skewer, then rinse and pat dry again.
Ingredients List
Important Notes
💡 Thawing frozen seafood mix in 3% salt water instead of fresh water prevents moisture loss and maintains a plump texture.
⚠️ Do not overcook the pork and seafood, as they can become tough; remove them from the pan once they are cooked through.
🍳 Steaming the vegetables with the lid on before adding the sauce draws out their natural flavor and sweetness.
⚠️ When adding the potato starch slurry, always turn off the heat first to let the boiling subside; this prevents lumps and creates a smooth, beautiful sauce.
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