Stir-Fried Vegetables with Quail Eggs & Cashew Nuts
2 tbsp butter, 1 small chayote (cut into cubes), 1 med size carrots (cut into cubes), 1 tetra pack whole corn kernels (drained), 5 cloves garlic (chopped), 1 med size onion (julienned), 1 cup toasted or baked cashew nuts, 1 small tray (15 pcs) quail eggs (hard boiled), salt & pepper to taste, 2 tsp corn flour dissolve in 1 1/2 cups of water
How to make:
Melt butter in a wok. Saute onion and garlic until fragrant. Add in chayote and carrots, stir-fry until tender. Add in corn kernels and corn flour mixture. Cook for 2 - 3 minutes. Season with salt & pepper. Add in hard boiled quail eggs and cashew nuts. Mix well for 1 minute. Serve.
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