Monday, September 11, 2006

“High-land Veggies Stir-fry with Quail Eggs”

These past few days, my Little One has been bugging me to buy quail eggs. It’s one of his favorites but allergic to it. I finally gave in to his request. Well, he’s been very good with his figure skating lessons. I wanted to reward him for his good work. Though, I know in a day or two it will give him skin rashes. Like always, I’ll patiently apply it with an ointment for a week or two (“,)

  • 15 pcs quail eggs
  • salt
  • 2-½ tbsps cooking oil
  • 1 tbsp of minced garlic
  • 1 medium sliced white onion, saute’-cut
  • 1 small head, 175 grams, cauliflower, cut into flowerettes
  • 1 small head, 125 grams, broccoli, cut into flowerettes
  • 1 small, 100 grams, carrot, julienne
  • 1 small red bell pepper, seeded, cut into chunks
  • 1 pack, 125 grams, snow peas, removed both ends
  • sesame oil
  • 1 tbsp all purpose flour
  • 1/3 tsp ground black pepper, add more if you like
  • 2 tbsps oyster sauce
  • 1 tsp soy sauce
  • ¾ cup water

Here’s how:
  1. In a small pot, put quail eggs and salt. Level with water. Place over medium-high heat. Bring to boil. Boil for a minute. Remove from fire. Let it sit for a few minutes. Remove water. Change water until eggs have cooled. Remove the shells.

  2. Meanwhile, peel and cut the vegetables.

  3. In a bowl, combine the last-five ingredients. Mix well until free from lumps. Set aside.

  4. In a wok, using high heat, put oil. Sauté garlic and onion until soft. Add all the veggies. Stir-fry for a minute or until half-tender. Add the mixture of spices. Cook until it thickens or veggies are done. Remove from pan. Drizzle lightly with sesame oil.

  5. Serve immediately.

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