Eight Treasures Stir Fry is a classic Cantonese dish that showcases tender shrimp, delicate squid, savory sliced pork, and crisp vegetables in a light, glossy sauce. This authentic Chinese stir fry balances texture, color, and flavor, making it a popular choice for family-style meals and celebratory banquets.
Course: Main dish
Cuisine / Origin: Chinese recipe, Cantonese dish
This Eight Treasures Stir Fry with shrimp, squid, pork, and vegetables is a low-oil Cantonese stir fry that cooks quickly and highlights the natural flavors of each ingredient rather than masking them with heavy sauce.
WHY THIS EIGHT TREASURE STIR FRY DISH IS SO GOOD
In Cantonese cuisine, Eight Treasures Stir Fry represents abundance and harmony. Each “treasure” is cooked just until tender, then coated in a light savory sauce that enhances—not overpowers—the ingredients. The combination of seafood, pork, leafy greens, and mushrooms creates depth without heaviness, which is why this dish is a staple in traditional Chinese restaurants.
RECIPE FOR 4 SERVINGS
A traditional Cantonese Eight Treasures Stir Fry featuring shrimp, squid, sliced pork, bok choy, napa cabbage, bamboo shoots, and Chinese mushrooms.
INGREDIENTS FOR EIGHT TREASURES STIR FRY
Seafood:
Shrimp, squid
Meat:
Sliced pork
Vegetables:
Bok choy, napa cabbage, bamboo shoots
Mushrooms:
Wood ear mushrooms, shiitake mushrooms
Aromatics:
Garlic, ginger
Seasonings and sauce components:
Light soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, sugar
Thickener and cooking fat:
Cornstarch, neutral oil
HOW TO MAKE EIGHT TREASURES STIR FRY
- Rehydrate wood ear mushrooms, then slice. Clean and slice shiitake mushrooms.
- Peel and devein shrimp. Clean squid and slice into bite-size pieces.
- Marinate sliced pork lightly with soy sauce and cornstarch.
- Blanch shrimp and squid briefly until just opaque, then remove and set aside.
- Heat oil in a wok over medium-high heat. Stir-fry pork until just cooked; remove.
- Add garlic and ginger and stir until fragrant.
- Add mushrooms and bamboo shoots and stir-fry until aromatic.
- Add bok choy and napa cabbage and toss until just wilted.
- Return pork, shrimp, and squid to the wok.
- Add soy sauce, oyster sauce, Shaoxing wine, sugar, and white pepper.
- Stir in cornstarch slurry and cook until sauce is glossy.
- Finish with sesame oil and serve immediately.
DIETARY INFORMATION
- Dairy-free
- High protein
- Can be made gluten-free
- Not spicy
Substitution options:
- Gluten-free: use tamari or certified gluten-free soy sauce
- Lower calorie: reduce oil and pork, increase bok choy and napa cabbage
- Pescatarian: omit pork and increase shrimp or mushrooms
- Vegetarian/vegan: replace shrimp, squid, and pork with fried tofu and extra mushrooms
Cantonese Eight Treasures Stir Fry – Healthy & Flavorful
Ingredients
- 8 oz shrimp peeled and deveined
- 6 oz squid cleaned and sliced
- 6 oz pork loin or shoulder thinly sliced
- 2 cups bok choy chopped
- 2 cups napa cabbage sliced
- ½ cup bamboo shoots
- ½ cup wood ear mushrooms rehydrated and sliced
- 4 shiitake mushrooms sliced
- 2 cloves garlic minced
- 1 tsp fresh ginger minced
- 2 tbsp neutral oil
- 1½ tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- ½ tsp sugar
- ¼ tsp white pepper
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water
Instructions
- Blanch shrimp and squid for 30–45 seconds; drain and set aside.
- Heat 1 tbsp oil in a wok and stir-fry pork until just cooked; remove.
- Add remaining oil, garlic, and ginger; stir until fragrant.
- Add mushrooms and bamboo shoots; stir-fry for 2 minutes.
- Add bok choy and napa cabbage; toss until just wilted.
- Return pork, shrimp, and squid to the wok.
- Add soy sauce, oyster sauce, Shaoxing wine, sugar, and white pepper.
- Stir in cornstarch slurry and cook until sauce thickens.
- Drizzle with sesame oil and serve hot.
Notes
Serving Size: 1/4 of recipe
Calories: 350 kcal (18%)
Carbohydrates: 16g (5%)
Protein: 34g (68%)
Fat: 14g (22%)
Saturated Fat: 3g (15%)
Cholesterol: 195mg (65%)
Sodium: 820mg (36%)
Fiber: 4g (14%)
Sugar: 3g
RECIPE TIPS & SUBSTITUTIONS
Slice pork thinly against the grain for tenderness.
Blanching seafood prevents overcooking during stir-frying.
Cook ingredients in stages to preserve texture.
All vegetables can be prepped ahead of time.
Store leftovers in the refrigerator for up to 2 days.
To reduce sodium, use low-sodium soy sauce.
SERVING IDEAS
Serve with steamed jasmine rice or brown rice.
Pair with hot and sour soup or egg drop soup.
Add Chinese garlic spinach or cucumber salad for balance.
Perfect as part of a Cantonese family-style dinner.
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