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Happosai (Chinese Stir-Fry with Thick Sauce)
Serves 2–3 · About 30 min
Pork, shrimp, napa cabbage, carrot, shiitake and quail eggs stir-fried and brought together with a thick, salty sauce.
① Cut the ingredients→② Season the meat and shrimp→③ Stir-fry the meat and shrimp→④ Stir-fry the vegetables→⑤ Simmer→⑥ Thicken
What to buy
Meat & fish
Vegetables
Eggs & packaged foods
Seasonings
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How to make it
1
Cut the ingredients
- On a cutting board, separate the napa cabbage into stems and leaves. Cut the stems at a slant (lay the knife flat and slice thinly on an angle) 3 cm wide, and cut the leaves into 4 cm squares
- Peel the carrot and cut into thin strips (4 cm long, 1 cm wide, 2 mm thick)
- Cut off the hard base of the shiitake and slice thinly
- Cut only the big pieces of pork to 3–4 cm. Thaw frozen shrimp as the package says, take out the vein with a toothpick if there is one, and pat dry with paper towels
- Drain the water from the quail eggs
How to tell it's doneThe napa cabbage stems and leaves are set apart.
2
Season the meat and shrimp
- Put the pork and shrimp in a bowl and rub in 1 tsp sake and 1 tsp potato starch
- In a small dish, mix 200 ml water, 2 tsp chicken stock powder, 1 tbsp oyster sauce, 1 tbsp sake, 1 tsp soy sauce, 1 tsp sugar and a pinch of salt (the seasoning mix)
- In another small dish, mix 1 tbsp potato starch and 2 tbsp water (potato starch slurry)
How to tell it's doneNo powder shows on the meat and shrimp, and they look moist.
3
Stir-fry the meat and shrimp
- Put 1 tbsp vegetable oil in a frying pan and heat over medium heat
- Add the pork and shrimp and stir-fry, breaking apart
How to tell it's doneThe pork is no longer pink, and the shrimp are red and curled. Cut 1 shrimp: the inside is white, with no see-through part.
4
Stir-fry the vegetables
- Add the carrot and napa cabbage stems and stir-fry 1 1/2 minutes
- Add the napa cabbage leaves and shiitake and stir-fry 1 1/2 minutes more
How to tell it's doneThe edges of the napa cabbage stems are a little see-through, and the leaves are soft.
5
Simmer in the seasoning mix
- Stir the seasoning mix from step 2 again and add it
- Add the quail eggs. When it boils, simmer 2–3 minutes, stirring now and then
How to tell it's doneA chopstick slides easily into the carrot.
6
Thicken and finish
- Turn the heat to medium-low. Stir the starch water again, then pour it in a little at a time in a circle while stirring with a spatula
- Stir for about 30 seconds until it bubbles again
- Turn off the heat and drizzle 1 tsp sesame oil around. Taste it, and if bland, add a pinch of salt
ReadyThe sauce is clear and shiny, and coats everything. You can serve it on rice too.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
Watery, and the sauce is not thick enoughWater came out of the napa cabbage. Make a little more potato starch mixed with water and add it while boiling.
The shrimp are toughStir-fried too long in step 3. Go to the next step as soon as the shrimp turn red.
The thickened sauce got lumpyYou added the starch water all at once without stirring. Next time, add a little at a time while stirring.
The flavor is weakAdd salt a pinch at a time, tasting each time.
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