Shrimp And Vegetable Stir Fry ( Happosai)

Happosai is one of those dishes that naturally combines protein and vegetables in one meal. With ingredients like shrimp, pork, and a variety of vegetables cooked together in a light sauce, it becomes both nutritious and satisfying.

It works perfectly as a main dish on its own, but it’s also delicious served over rice as a simple rice bowl. I personally like to serve it over rice and eat it as a donburi-style meal. The savory sauce pairs perfectly with warm rice, making it a filling and balanced dish.

What Is Happosai?

Happosai is a Chinese-inspired stir-fried dish that became very popular in Japanese home cooking. The name literally means “eight treasure vegetables,” referring to the variety of ingredients used in the dish.

Typical ingredients include pork, shrimp, cabbage, carrots, mushrooms, and other vegetables, all cooked together in a light savory sauce thickened slightly with starch. The result is a dish that is flavorful, comforting, and full of texture.

In Japan, happosai is often served as a main dish with rice or used as a topping for a rice bowl.

Why You’ll Love This Recipe

• Balanced meal in one dish – You get protein and plenty of vegetables at the same time.
• Great over rice – The savory sauce pairs perfectly with a bowl of warm rice.
• Flexible ingredients – You can easily use whatever vegetables you have on hand.
• Quick to cook – Stir-fry dishes come together quickly, making it perfect for busy days.

Shrimp and vegetable stir fry ( happosai)

Course: main dish

Cuisine: Japanese Fusion

Keyword: easy, High Protein, Japanese Chinese, Lean protein, Pork, quick dinner, Shrimp, Stir fry, Vegetable

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Packed with shrimp, mushrooms, and vegetables in a light savory sauce.

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Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x

• 4 oz Shrimp Peeled and deveined
• 3 oz Pork or chicken Thinly sliced
• 1 can Quail egg Drained
• 1 cup Napa cabbage Cut into bite size
• 5 pieces Black fungus Rehydrate, cut in half
• ½ cup Bean sprouts Rinsed
• ½ cup Carrot Thinly sliced
• ⅓ cup bamboo shoot Drained, halved
• 1 tbsp oil Canola or Vegetable oil

Sauce

• 1 tbsp Soy sauce
• 1 tbsp Oyster sauce
• 1 tsp Sugar
• 1 tsp Sesami oil
• 2 tsp Cornstarch mix cornstarch with 2 tbsp water

Method

 

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Prepare ingredients

1. Drain bamboo shoot and quail eggs. Cut vegetables as described. Mix sauce ingredients in a small bowl.

Cook protein

1. Heat oil in a large skillet or wok over medium high heat. Stir fry shrimp, pork/ chicken until just cooked. Remove and set aside.

Stir fry vegetables

1. The same skillet, add carrot, cabbage, fungus, and bamboo shoot, Stir fry for 2-3 minutes until slightly tender.

Combine

1. Return shrimp and meat to the skillet. Add quail eggs and pour in the sauce. Stir well, then add bean sprouts. Stir in cornstarch slurry, cook 1-2 minutes until the sauce thickens and coats the ingredients.

Nutrition

Serving: 2gCalories: 309kcalCarbohydrates: 28gProtein: 26gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 123mgSodium: 899mgPotassium: 871mgFiber: 5gSugar: 9gVitamin A: 5652IUVitamin C: 20mgCalcium: 90mgIron: 2mg

Notes

• Slice ingredients evenly for quick, uniform cooking.
• Don’t overcook. Keep vegetables slightly crisp.
• Use high heat to avoid excess moisture.
• Adjust thikness by adding more or less slurry.

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