Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Vegetable oil
1 ts Minced fresh ginger
3 ea Quail; split
Salt and pepper
3 tb To 4 tb chicken broth
1 md Zucchini; cut in thin strips
1 ea Carrot; scraped and cut in
-thin strips
4 ea Whole scallions; cut in thin
-strips
2 lg Broccoli stalks; peeled and
-cut in thin strips
2 oz Country ham or prosciutto;
-cut in thin strips

In a large skillet or wok heat 2 tablespoons of the oil with the
ginger. Brown the quail on all sides. Salt and pepper them. Add a
little broth, cover, and steam-braise slowly for 15 minutes.
Remove the quail with their juices and keep warm.
Add the remaining oil to the pan, then the vegetables. Stir-fry
them 2 to 3 minutes over medium-high heat, tossing constantly.
Stir the ham into the vegetables, then place the quail and their
juices on top. Cover and steam 4 to 5 minutes. Check seasonings and
add additional salt and pepper if necessary.

From _The L.L. Bean Game Fish Cookbook_ by Angus Cameron and Judith
Jones Random House, 1983 ISBN 0-394-51191-3 Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 05-26-95

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