Braised Mushrooms with Quail Eggs

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Author: Mr. Go

2 dozen quail eggs

2 tblspn soy sauce

1-1/2 lbs green cabbage stalks

2 cups canned whole button mushrooms

3 cups frying oil

6 slices green onion

1/2 tblspn rice wine

1/2 cup water

1 tspn salt

1/2 tspn sugar

1/4 tspn black pepper

1/2 tblspn corn starch

1. Hard boil quail eggs for 5 minutes. Remove and drain.

2. Remove shells, mix with 2 tblspn soy sauce while the eggs are still warm.

3. Cut cabbage into 4-inch sections. Precook in boiling water for 1 minute.

4. Precook mushrooms in water for 1/2 minute. Remove and place cabbage and mushrooms in cold water to cool. Remove and drain.

5. Deep fry quail eggs over high heat until golden brown. Remove and drain.

6. Leave 3 tblspn oil on pan and reheat. Stir fry cabbage sections with 1/2 tspn salt over high heat for 30 seconds. Remove and arrange around a serving plate.

7. Heat 4 tblspn oil and stir fry green onion until fragrant, then add mushrooms, 1/2 tblspn rice wine, salt, sugar, black pepper and soy sauce. Cook for two minutes over high heat. Add quail eggs with 1/2 tblspn corn starch and 1/2 tblspn water to thicken.

8. Add 1 tblspn oil and toss lightly to mix ingredients. Pour into the middle of the pre-arranged cabbage.

9. Serves 12.