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Chinese Recipe : Sweet and Sour Quail Eggs with Vegetables

Serves 4

Ingredients:

• 20 quail eggs, hard boiled and shelled
• 2 tbsp flour
• 1 carrot, boiled and cut into bite-size pieces
• 1 small bamboo shoot, boiled and cut into bite-size pieces
• 1 small onion, boiled and cut into bite size pieces
• 1 green pepper
• 2 medium dried Chinese mushrooms, soaked in water and quartered (reserve mushroom water)
• Oil for deep-frying

Sauce:

• 3 tbsp ketchup
• 2 tbsp vinegar
• 2 tbsp sugar
• 2 tsp cornstarch
• ½ cup mushroom water
• ¼ tsp salt

Directions:

1. Coat eggs with flour and deep-fry in heated oil. Dropping them in the oil one by one, till the color changes to a light brown. Deep-fry the vegetables in the same manner for 2 minutes. Drain on paper towels.
2. Combine ingredients for Sauce.
3. Heat 4 tbsp oil. Add and heat Sauce until thick then add eggs and vegetables. Cook until heated through.