Braised Mushrooms with Quail Eggs

Ingredients:
2 dozen quail eggs

2T soy sauce

12 stalk green cabbage*

2C canned button mushrooms

3C oil for frying

6 1-inch sections green onion

1/2T rice wine
Mixture1(1/2C water, 1/3t salt, 1t sugar, 1/4t black pepper, 3T soy sauce)
Mixture2(1/2T cornstarch, 1/2T water)

[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Cook quail eggs in boiling water for 5 minutes until hard-boiled, remove, drain and remove shells; mix with 2T soy sauce while still warm.

2)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.

3)Heat oil for deep-frying and deep-fry quail eggs over high heat until golden brown; remove and drain. Remove all but 3T oil from pan and reheat; stir-fry green cabbage sections with 1/3t salt over high heat for 30 seconds, remove and arrange on serving plate per our own preference.

4)Reheat pan and 4T oil; stir-fry green onion until fragrant and add mushrooms, 1/2T rice wine, and Mixture1; cook 2 minutes over high heat and add quail eggs and Mixture2 to thicken. Add 1T oil and toss lightly to mix ingredients; remove to serving plate; serve.

Remark:

*Green cabbage is unavailable, substitute celery cabbage or broccoli, cut into 1/2-inch thick.

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