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Quail Eggs  in


Quail Eggs in Chinese Vegetables


2 dozens Cooked Quail Eggs, peel off the shells carefully
1/2 lb. Fresh Shrimps, shelled, but leave the tails
1 lb. Fresh Bak choi, cut into halves
1/2 lb. Chinese Broccoli, cut into 2 inch long, include the stems
1 medium Carrots, cut into 2 inch long, lengthwise
1/4 lb. Fresh Sugar peas, trim both ends
1 small can Water Chestnut, sliced into coin ring sizes
1 large Onion, diced into 1/8 inch
2 cloves Fresh garlic, chopped roughly
1/2 inch size Fresh ginger, sliced match stick sizes
1/2 tsp. Brown Sugar
4 tbsp. Canola cooking oil
4 tbsp. Light soy sauce
2 tbsp. Oyster Sauce
some Fresh Sea salt and ground pepper to taste
few bunch Green onions, diced into 1/2 inch long, for garnish
some Fresh Chinese Parsley, diced int o1/2 inch long, for garnish

Wash well your vegetables ahead of time if you can it should be really dry out, if not wrap in few paper towel to sip all the water until very dry.

Heat a large skillet with the 2 tbsp. cooking oil to sauté the garlic, onions and ginger, until golden brown.

Then add and combine the shrimps and quail eggs stir in not longer than for 5 minutes, to avoid overcooking them, remove from the pan and set aside.

In the same skillet, pour the rest of the cooking oil, stir fry all the vegetables including the chestnut for 6-8 minutes.

Mix and add the sauces, salt and pepper and brown sugar and stir, let it simmer for 3 minutes.

Put back the shrimps and quail eggs mixture and combine with the vegetables covered and cook to low heat for 2 minutes.

Arrange in a oblong size dish and spread the garnishes on the top.

Serve warm with bed of steamed white rice or Chinese fried rice.

Serve 4 people.

Cooking time: 25 minutes

Preparation time: 15 minutes


Useful tips:

Any stir fried dishes, the vegetables should be wash and drain hours ahead, it should be dry, if you want to maintain the crispiness, that the most important technique.

Cooking this dish you can alter your vegetables, or instead of shrimps, you can use diced chicken meat, or diced pork.

For non-garlic lovers, you can always omit garlic on recipes, though garlic is contributing the aromatic flavor of cooking food, and it's good for your blood system also.




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Last modified: May 26, 2003