Veggies with Quail Eggs
To satisfy your hunger, quail eggs with vegetables is best for lunch.
Ingredients
- 225g green peas
- 225g corn kernels
- 150g chopped carrots
- 75g cashews
- 12 boiled quail eggs
- 325g peeled off shrimps
- 1 chopped shallot
- 2 crushed cloves garlic
- 240ml chicken stock
- 3g cornstarch
- 5ml sesame oil
- salt, to taste
- white pepper, to taste
- 14g butter
Steps
- Make a mixture of cornstarch and chicken stock.
- Melt butter in a pan and fry garlic and shallots until they are soft.
- Add vegetables and cook for a while.
- Transfer chicken stock mixture, cashew, shrimps and quail eggs and cook on medium heat.
- Add salt and pepper and sprinkle sesame oil before serving.