Braised Mushrooms with Quail Eggs Recipe
cooking time: 8 minutes
Ingredients
2 dozen quail eggs
2 tablespoon soy sauce
12 stalks green cabbage ( 567 grams)
2 cup canned button mushrooms
3 cup oil for frying
6
1-inch sections green onions
1/2
tablespoon rice wine
1/2
cup water
1/3
teaspoon salt
1/2
teaspoon MSG
1 teaspoon sugar
1/4
teaspoon black pepper
3 tablespoons soy sauce
1/2
tablespoon cornstarch (corn flour)
1/2
tablespoon water
Method
Cook quail eggs in boiling water for 5
minutes until hard-boiled, remove,, drain and remove shells; mix
with 2 tablespoons soy
sauce while still warm.
Remove any old leaves from green cabbage
and discard; cut cabbage into 4-inch sections.
Precook in boiling water for 1
minute; remove and precook mushrooms in water for 1/2 minute; remove
and place vegetables in
cold water to cool; remove and drain.
Heat oil for deep-frying and deep-fry
quail eggs over high heat until golden brown; remove and drain.
-
Remove all but 3
tablespoons. oil from pan and reheat; stir-fry green cabbage sections
with
1/2
teaspoons, salt over high heat for 30 seconds, remove and arrange on
serving plate as illustrated.
Reheat pan and 4 tablespoon oil;
stir-fry green onion until fragrant and add mushrooms,
1/2
tablespoon rice wine, and
cook 2 minutes over high heat and add quail eggs and cornstarch and
water to thicken. -
Add 1 tablespoon
oil and toss lightly to mix ingredients; remove to serving plate and
serve.
* If green cabbage is unavailable,
substitute celery or broccoli, cut into sections 1/2 inch thick.
|