Chinese Recipe : Sweet and Sour Quail Eggs with Vegetables
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
3 tbsp ketchup
2 tbsp vinegar
2 tbsp sugar
2 tsp cornstarch
½ cup mushroom water
¼ tsp salt
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.
Combine ingredients for Sauce.
Heat 4 tbsp oil. Add and heat Sauce until thick then add eggs and vegetables. Cook until heated through.