“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 (“,)

Ingredients:

• 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.