Steps

1. Cut 200g of Napa Cabbage diagonally into 3cm wide pieces. [Key Tip!] Cutting diagonally increases the surface area, allowing the cabbage to cook faster and absorb flavors more readily.
   🕒 00:58
2. Peel 1/4 Carrot and slice it into thin strips.
   🕒 01:19
3. Trim the base of 1/2 bunch of Shimeji Mushrooms and separate them into small clusters.
   🕒 01:26
4. Finely chop 150g of Thinly Sliced Pork.
   🕒 01:33
5. Drain the water from 1 pack of Canned Quail Eggs.
   🕒 01:40
6. In a bowl, combine 250ml of Water, 1 tbsp of Oyster Sauce, 1 tbsp of Cooking Sake (Rice Wine), 1 tbsp of Potato Starch, 1/2 tbsp of Soy Sauce, 1/2 tbsp of Sesame Oil, and 1/2 tbsp of Chicken Bouillon Powder to make the sauce mixture.
   🕒 01:45
7. Heat oil in a frying pan over medium heat.
   🕒 02:04
8. Add the chopped Thinly Sliced Pork to the hot frying pan and stir-fry.
   🕒 02:18
9. Season the pork with a pinch of Salt.
   🕒 02:25
10. Once the pork is cooked through and has changed color, add the prepared vegetables (Napa Cabbage, Carrot, Shimeji Mushrooms) and stir-fry.
    🕒 02:32
11. When the core of the napa cabbage is slightly tender and the carrot is softened, add the Quail Eggs.
    🕒 02:52
12. Whisk the prepared sauce mixture to ensure the potato starch is evenly distributed, then pour it into the frying pan. [Key Tip!] Mixing the potato starch with the sauce beforehand allows it to thicken naturally just by heating it in the pan.
    🕒 02:56
13. Stir everything together and cook until the sauce thickens.
    🕒 03:07
14. Once the sauce has thickened, it's ready to serve. Plate the dish.
    🕒 03:21