Put the quail eggs in a bowl. Cover the
eggs with cold water.
Place into steamer and steam about 10
minutes. Put the eggs in cold water.
After 5 minutes remove the shell. Marinate
the shelled eggs with soy sauce for about 2 minutes, turn the eggs
frequently, coat with flour. Deep fry the eggs until golden brown.
Cook the green vegetable in boiling water.
Plunge into cold water immediately and squeeze dry.
Boil the carrot until tender and cut into
slices.
To make the seasoning sauce, add sugar,
salt, sesame oil, cornstarch and soup stock in the bowl used for
marinating quail eggs.
Heat 3 tablespoons oil, sauté the green
vegetable, add half of the seasoning sauce and cook for one minute.
Remove to plate.
Heat another 2 tablespoons oil in frying
pan, stir fry the mushrooms and carrots. Add the remaining seasoning
sauce and mix thoroughly.
Add quail eggs then turn off the heat,
stir well and pour in plate.
