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1
Cut the pork into bite-sized pieces and season with soy sauce and sake (not listed).
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2
Peel and remove the tail of the shrimp.
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3
Devein, then rub with a little katakuriko and salt (not listed) to clean, then wash. Pat dry, then season with salt and pepper (not listed).
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4
Boil the quail eggs and peel.
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5
Cut the bamboo shoot into bite sized pieces (slice the tips into wedges, and thinly slice the rest).
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6
Rehydrate the dried wood ear mushrooms, wash off any dirt and cut in half.
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7
Cut the carrot into thin rectangular slices.
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8
Thinly slice the shiitake mushrooms.
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9
Cut the stems of the bok choy in half lengthwise, and roughly chop the leaves.
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10
Add katakuriko dissolved in water little by little until the sauce has thickened to your liking (it should be just thick enough to cling to the ingredients).
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11
If there's too much oil in the frying pan, wipe with a paper towel, leaving just about 1 tablespoon.
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12
If there's too little oil, add a bit.
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13
Stir-fry the cut vegetables.
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14
When the bok choy leaves have softened, add the ingredients and bring to a boil.
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15
Keep stir frying until the sauce has reduced to about 2/3.
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16
When the sauce has reduced, put the pork and shrimp back in the pan, and add the boiled and peeled quail eggs too.
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17
You just need to heat through the ingredients added later.
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18
Add katakuriko dissolved in water little by little until the sauce has thickened to your liking (It should be just thick enough to cling to the ingredients).
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19
Transfer to a serving plate and serve.
