Eight Treasures

For the Eight Treasures, cut the meat into fine strips and marinate with salt, pepper, a little lemon juice and finely chopped ginger. Sprinkle shrimp with lemon juice and also let it marinate for a few minutes.

Then roll everything in cornstarch. Cut leg ham and bell bell pepper into fine strips. Finely chop onions and garlic.

For the Eight Treasures, heat some oil in a wok or frying pan and fry the meat briefly on all sides until it is almost cooked. Lift out and keep warm, covered with aluminum foil. Add the shrimps and fry them briefly as well, lift them out again and keep them warm.

Now sauté scallions and garlic in remaining fat until light, adding fresh oil if necessary, add ham, peppers, mushrooms and pea pods and sauté until al dente. Deglaze the Eight Treasures with a generous shot of beef broth and season with soy sauce and teriyaki sauce.

Let it boil down briefly. Add meat and shrimps again, stir in bean sprouts and let everything simmer again briefly.

If the sauce is still too thin, stir about 1 teaspoon of cornstarch with very little cold water until smooth and bring to a boil in the sauce. Round off with a small dash of sesame oil and loosely stir in the cashew nuts.

Preparation Tip:

The Eight Treasures are best served with rice.

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