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Braised Quails eggs with Bean Curd and Vegetables
1 Piece bean curd cut into 6 pieces 1/2 inch thick
6 tb Vegetable oil
10 Straw mushrooms OR firm button mushrooms
8 Quails' eggs, hard-cooked and shelled
1 Green onion -- cut into 1" lengths
2 Pieces canned bamoo shoots cut into 1" cubes
4 ts Bottled sate sauce
1 ts Cornstarch
3 ts Nuoc Mam sauce OR light soy sauce
2 ts Sugar
1/2 c Water
Fry the bean curd in 4 tablespoons hot oil until brown, taking care not to let it stick. Set aside and discard the oil. 2. Put the remaining oil into a small casserole dish with a tight-fitting lid. Heat over a medium heat. Add the straw mushrooms, quails' eggs, green onion, bean curd, bamboo shoots, and sate sauce. 3. Mix the cornstarch, Nuoc Mam sauce, and ugar to form a smooth paste. Mix into the water. Stir this into the casserole pot and cover. Cook for 4 minutes.
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