Tuesday, February 26, 2013


2 tbsp. cooking oil
1 tsp. garlic, minced
1 piece white onions cut into rings
1 piece carrots cut into strips
¼ cup young corn, cut into half
¼ cup cauliflower florets
¼ cup broccoli florets
¼ cup snow peas
10 pcs. fresh small asparagus, cleaned
1 piece red bell pepper, cut into cubes
¼ cup canned mushrooms, quartered
1/3 cup quail eggs, hard boiled and peeled
1tbsp oyster sauce
½ tsp. sesame oil
Salt and pepper
1tbsp cornstarch diluted in ¼ cup water

Heat cooking oil. Sauté garlic and onions.
Add carrots young corn, cauliflower, broccoli, snow peas, asparagus, bell pepper and mushrooms.
Add quail eggs and continue stir- frying.
Season with oyster sauce, sesame oil, salt and pepper.
Lastly add cornstarch slurry to slightly chicken.

Peeling the eggs immediately after boiling prevents the egg to form a gray ring in between the yolk and the white.

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