Ingredients

The following ingredients have 4 Servings
  • ¼ cup light soy sauce (I used Kikkoman)
  • ½ cup water
  • ¼ cup oyster sauce
  • 2 tablespoons Chinese cooking wine
  • 1 tablespoon corn starch
  • 1 tablespoon sugar
  • ¼ teaspoon pepper
  • oil
  • 1 pound snow peas (ends trimmed)
  • 1 large carrot (peeled and cut thinly in a bias)
  • 2 stalks celery (cut thinly in a bias)
  • 12 quail eggs (hardboiled and peeled)
  • 1/2 pound large shrimps (peeled and deveined)
  • 1 onion (peeled and sliced thinly)
  • 2 cloves garlic (peeled and minced)

Instruction

  • In a bowl, combine soy sauce, water, oyster sauce, Chinese cooking wine, cornstarch, sugar, and pepper. Stir until cornstarch is dissolved. Set aside.
  • In a wok or wide pan over medium heat, heat 1 tablespoon of oil. Add snow peas and cook for about 10 seconds. Remove from pan and drain on paper towels. Add carrots and celery to pan and cook for about 30 seconds or until half done. Remove from pan and drain on paper towels. Add another tablespoon of oil to the pan, if needed. Add shrimps and cook for about 2 to 3 minutes or just until color changes to pink. Remove from pan and drain on paper towels.
  • Wipe down wok as needed. Add 1 tablespoon oil. Add onions and garlic and cook until limp. Stir oyster sauce mixture to disperse cornstarch and add to wok. Bring to a boil. When it begins to thicken. add shrimps, quail eggs, celery, carrots and snow peas. Continue to cook for about 2 to 3 minutes or until shrimps, eggs and vegetables are heated through. Serve hot.