Braised quails'eggs with bean curd and vegetables

Yield: 4 servings

Measure Ingredient
1 \N Piece bean curd cut into 6
\N \N Pieces 1/2 inch thick
6 tablespoons Vegetable oil
10 \N Straw mushrooms
\N \N OR firm button mushrooms
8 \N Quails' eggs, hard-cooked
\N \N And shelled
1 \N Green onion -- cut into 1\"
\N \N Lengths
2 \N Pieces canned bamoo shoots
\N \N Cut into 1\" cubes
4 teaspoons Bottled sate sauce
1 teaspoon Cornstarch
3 teaspoons Nuoc Mam sauce
\N \N OR light soy sauce
2 teaspoons Sugar
½ cup 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

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