Tuesday, April 29, 2008

"Pork, Broccoli, Cauliflower & Green Pepper Stir-fry With Quail Eggs"

  • 250 grams pork shoulder (kasim), slice into thin strips
  • 1/4 ground black pepper
  • 1 tbsp soy sauce
  • 12 quail eggs
  • water
  • 4 tbsps sunflower oil
  • 1 small head (220 grams) broccoli
  • 1 small head (160 grams) cauliflower
  • 1 medium green bell pepper
  • 2 big cloves garlic
  • 1 large red onion
  • 1/4 cup water
  • 1 tsp all-in-one-seasoning

for the sauce:
  • 2/3 cup water
  • 3/4 tbsp flour
  • 1/4 ground black pepper
  • 3/4 tbsp oyster sauce
  • 1/2 tbsp soy sauce


Combine in a small bowl, the first-three ingredients. Mix well. Stand aside.

In a deep casserole, put the quail eggs. Level with water. Bring to boil over medium-high fire. Let boil for a minute. Sit in hot water until needed.

Cut the broccoli and cauliflower into florets, disregard the stem. Slice into thick strips the green pepper. Finely mince the garlic. Cut into half the onion and slice thinly.

Change the water several times inside the pan where the quail eggs are, until it cools down. Shell the quail eggs.

In a bowl, combine all the ingredients for the sauce. Stir until free from lumps. Set aside.

Heat in medium-high fire a wok to smoking hot. Put 1/3 of oil. Stir-fry for a minute the broccoli, cauliflower and green pepper together. Remove from pan.

Add the rest of the oil. Saute garlic and onion together until garlic is fragrant not brown. Put the marinated pork. Stir-fry until it changes color. Put water and all-in-one-seasonng. Mix. Cover. Bring to boil. Then, decrease heat to low. Simmer for 5 minutes.

Increase fire to high, put the sauce, vegetables and shelled quail eggs. Stir-fry until sauce is a little thick. Do not overcook the veggies.

Serve with steamed rice.

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