1 lb. fresh tofu, cut into bite size
1 dozen quail egg, hard boiled and peeled
1 sayote, julienne
1can baby corn, drained
1/2 lb. snow peas
2 stem celery, julienne
1 small red bell pepper, julienne
1 stem green onion, chopped
1 thumb size ginger, minced
4 cloves of garlic, minced
1 small onion, diced
1 tablespoon sesame oil
1 tablespoon cornstarch, diluted in 3 tablespoon water
2 tablespoon olive oil or any kind of cooking oil
salt and ground black pepper to taste
1 cup water
Using a wok sauté ginger and garlic in 2 tablespoon cooking oil in low fire till it turns to light brown. Add the slices of tofu, stir fry till tofu turns golden brown in medium low fire. Start adding the vegetables starting with sayote, baby corn, quail eggs, celery, bell pepper, snow peas and onions. Drizzle with sesame oil and remove from heat. Set aside.
Using the same wok sauté a pinch of ginger and garlic in 1 tablespoon of cooking oil till golden brown. Add water to the wok and bring to a quick boil. Season with salt and ground pepper to taste. Add the cornstarch diluted in water. Simmer for few minutes.
Add the sautéed vegetables mixture into the sauce. Bring to a quick boil and remove from heat. Transfer in a serving dish and serve. Enjoy!