Eight treasures dish with plenty of vegetables

This is a delicious recipe that lets you eat lots of vegetables.

Ingredients (serves 2-3)

100g pork
Seafood mix 100g
1/8 Chinese cabbage 1 bunch Bok choy 5 dried wood ear mushrooms 2 shiitake mushrooms 1/3 carrot 6 boiled quail eggs 1 tablespoon salad oil
Chinese soup stock pack 1 bag Water 400ml
1 tablespoon soy sauce
A little salt A little pepper 1 tablespoon potato starch

How to make it

1. Add the Chinese soup stock pack to 400ml of water and bring to a boil. After that, simmer on low heat for 5 minutes, then squeeze the soup stock pack thoroughly to remove it.

② Prepare the ingredients.
・Soak the dried wood ear mushrooms in warm water for 10 minutes.
・Wash the boiled quail eggs with water.
- Slice off the thick parts of the Chinese cabbage and cut the leaves into bite-sized pieces.
・Cut the carrots into strips.
・Cut the shiitake mushrooms into slices.
・Cut the bok choy and pork into bite-sized pieces.

③ Add soy sauce to the 200ml of Chinese soup stock from step ①. Use the remaining 200ml of Chinese soup stock for soup, etc.

④ Add 2 tablespoons of water (not included in the recipe) to the potato starch and mix.

5. Add salad oil to a frying pan, add the pork and stir fry. Once the pork is cooked, add all the other ingredients and stir fry until soft.

⑥ Add the stock from ③ to the stir-fried vegetables from ⑤ and bring to a boil.

7. Once the ingredients are thoroughly cooked, season with salt and pepper.

⑧While bringing to a boil, quickly add the water-dissolved potato starch from ④, and when it thickens it is done.

~Maeda family's additive-free Chinese soup stock~

This Chinese soup stock is made using domestic chicken and vegetables. It is made from natural ingredients without using salt, chemical seasonings, yeast extract, hydrolyzed protein, dextrin, etc., so it is safe for children to eat.