Braised quails'eggs with bean curd and vegetables

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braisedquailseggswithbeancurdandvegetables

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

*(Rau Va Dau Phu Tron Trung).

1. 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.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books