How I love cooking this dish. Easy to prepare and healthy too. You can also add pork or chicken or both.
1/2 lb shrimp, peeled
1 dozen quail egg, boiled and peeled
1 sayote, cut into bite size
1 carrot, cut into bite size
1 small red bell pepper, julienne
1 lb snow peas, remove both end
1 can baby corn, drain juice
4 cloves of garlic, minced
1 medium onion, slice thin
1 thumb size ginger, minced fine
3 tablespoon cooking oil
3 teaspoon sesame oil
2 tablespoon cornstarch, diluted in 1/2 cup of water
2-3 cups water or chicken broth
salt and ground black pepper to taste
2 tablespoon oyster sauce
Cut and rinse all vegetables and set aside.
Peel shrimp, remove vein and set aside
Using a wok sauté half of the ginger, garlic and onion in 2 tablespoon cooking oil till caramelized in medium heat. Set aside the remaining for later.
Start adding the vegetables starting with the carrots, baby corn, sayote, bell pepper then the snow peas.
Stir fry for few minutes then remove vegetables from heat. Set aside.
Using the same wok sauté the remaining ginger, garlic and onion in 1 tablespoon cooking oil and 1 teaspoon sesame oil till caramelized.
Add shrimp and sauté till shrimp turns pinkish then add the quail eggs.
Pour in the chicken broth or water. Season with salt and ground pepper. Simmer for few minutes.
Add oyster sauce and cornstarch diluted in water. Simmer for a minute.
Add the sautéed vegetables to the sauce mixture. Mix well then add the remaining sesame oil.
Mix well then remove from heat and serve hot. Enjoy!