1 15oz. Can Quail Eggs

2 T. Dark Soy Sauce

 

½ C. Chicken Broth

1 T. Tapioca Starch

1 tsp. Sugar

1 tsp. Salt

1 tsp. Sesame Oil

 

1 ½ C. Peanut or Vegetable Oil

2 T. Flour

3 T. Peanut or Vegetable Oil

½ lb. fresh Snow Peas, blanches

1 15oz. can Straw Mushrooms, drained and rinsed

1 15oz. can Baby Corn, drained and rinsed

 

In medium bowl, marinate quail eggs in soy sauce for 10 minutes, turning eggs frequently. Remove and set aside; reserve soy sauce. To the soy sauce, add broth, tapioca starch, sugar, salt and sesame oil. Mix well and set aside. Heat 1 ½ C. oil in a wok over medium heat. Meanwhile, coat quail eggs with flour. When oil is hot, carefully add eggs to wok and deep fry until golden brown; set aside. Discard oil in wok and wipe dry. Heat 1 T. oil in wok; add snow peas and stir fry for a few seconds. Add one half of the seasoning sauce made from broth and sesame oil and stir fry about a minute. Arrange snow peas attractively around outer edge of serving dish. Heat remaining 2 T. oil in wok; add mushrooms and baby corn and stir fry about 1 minute. Add remaining seasoning sauce and mix thoroughly. Add quail eggs and stir well. Transfer eggs and vegetables to center of serving plate and serve. From: Dim Sum Made Easy