Now that Lent was here I brought out my seafood and vegetables recipes for Fridays when we abstain from meat. First on the list was mom’s stir-fry shrimp and vegetables dish made magical by the presence of tiny, tasty hard-boiled quail eggs.

My late mom, Lulu Reyes Besa cooked this stir-fry entree often. Use the best and freshest shrimps and vegetables. If you cannot find fresh quail eggs use the canned ones for this recipe. Serve this for a family meal or a party dish. This is an Asian in America recipe. Serves 4 to 6.

Shrimps and Vegetables with Quail Eggs (Photo by Elizabeth Ann Quirino)

Ingredients

• fresh shrimps, large, jumbo sized - 1 pound, heads removed, peeled, deveined
• juice of fresh lemon - 1 Tablespoon
• vegetable oil - 2 Tablespoons
• garlic - 2 cloves, peeled, minced
• onion - 1 large, sliced
• celery - 3 stalks, chopped
• tamari soy sauce, low sodium - 2 Tablespoons (from Asian markets or online sources)
• organic vegetable broth - 1 cup
• carrots - 1 cup, peeled, sliced
• potatoes - 1 cup, peeled and cubed
• xiao xing rice wine - 1 Tablespoon (from Asian markets)
• frozen green peas - 1 cup
• quail eggs - 1 can (15 ounces)drain liquid, or 2 cups of fresh hard boiled
• pieces, peeled (from Asian markets)
• baby corn - 1 can (15 ounces) drain liquid, from Asian markets
• straw mushrooms - 1-2 cups (or use button mushrooms), wiped clean with paper towels
• snow peas or sugar snap peas - 1 cup, edges trimmed
• cornstarch - 2 Tablespoons
• water - 1/4 cup, to mix with cornstarch
• sesame oil - 1/8 teaspoon (from Asian markets or online sources)
• scallions or green onions - 1/2 cup, for garnish (optional)
• sea salt - 1/2 teaspoon
• freshly ground black pepper powder - 1 teaspoon
• cashew or almond nuts (unsalted) - 1/2 cup (optional)

Procedure

• Prepare the shrimps by washing, take off heads, peel and devein. Pre-marinate the shrimps in lemon juice for about 30 minutes (no longer than thirty minutes).

• In a large wok, over medium high heat vegetable oil. Sauté the garlic, onions, celery.

• Pour the pre-marinated shrimps, tamari sauce and broth. Stir and cook the shrimps for 5 to 6 minutes till they transform from pink to orange in color.

• Add the carrots and cubed potatoes.

• Add the rice wine. Blend well.

• Lastly add the green peas, quail eggs, baby corn, mushrooms and snow peas or sugar snap peas. Add cashews or almonds if desired. Cook for 5 minutes more.

• In a separate small bowl, dilute the cornstarch in cold water and stir well till there are no more lumps.

• While the shrimp and vegetables are simmering, add the cornstarch mixture and let boil quickly in about 2 minutes. The sauce will thicken to a gravy-like consistency.

• Season with sesame oil, salt and pepper. Garnish with scallions. Serve with boiled rice.

  
  

Cook's comments: if you buy fresh quail eggs from the market, hard boil them for about 2 to 3 minutes in brisk, bubbling water. After water boils, turn off the heat, cover and keep the eggs in the stockpot for 1o minutes. Then transfer eggs to a bowl filled with cold water. Set aside till cool enough to handle. The tiny eggs are easier to peel if immersed in the cold water right away.