HEALTHY VEGETABLES

INGREDIENTS;

2 tbsp. cooking oil

1 tsp. garlic, minced

1 piece white onions cut into rings

1 piece carrots cut into strips

¼ cup young corn, cut into half

¼ cup cauliflower florets

¼ cup broccoli florets

¼ cup snow peas

10 pcs. fresh small asparagus, cleaned

1 piece red bell pepper, cut into cubes

¼ cup canned mushrooms, quartered

1/3 cup quail eggs, hard boiled and peeled

1tbsp oyster sauce

½ tsp. sesame oil

Salt and pepper

1tbsp cornstarch diluted in ¼ cup water

PROCEDURE:

Heat cooking oil. Sauté garlic and onions.

Add carrots young corn, cauliflower, broccoli, snow peas, asparagus, bell pepper and mushrooms.

Add quail eggs and continue stir- frying.

Season with oyster sauce, sesame oil, salt and pepper.

Lastly add cornstarch slurry to slightly chicken.

TIPS:

Peeling the eggs immediately after boiling prevents the egg to form a gray ring in between the yolk and the white.