Thai Style Stir-Fried Vegetables with Quail Eggs

Stir-fried quail eggs with vegetables are a fun way to make dinner look exotic. Eggs are packed with protein and stir-frying the vegetables with them make them more delicious. We used baby corn, snow peas, and carrots to accompany the quail eggs.

When we visited Thailand in 2014 I was fascinated by all the quail eggs everywhere. The different colors and variety of serving styles were really appealing to me. My wife was not so fond of them. It is not something you see everywhere in the Western part of the world and I don't know why.

One of the good things about globalization is the options it brings to our doorsteps. Quail eggs are easily available at Asian supermarkets as are the other ingredients. They are cheap too whereas this would otherwise be a pricey recipe to make.

I found the quail eggs surprisingly cheap between home health patients and asked Mod, my wife, what she knew how to make with them. The recipe below is what she remembers from Thailand.

Ingredients:

• 6 oz. quail eggs (drained)
• 6 oz. snow peas
• 1 lb. carrots cut them into small bite size
• 16 oz. baby corn (drained)
• 2 tablespoon olive oil
• ½ tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• ¼ teaspoon brown sugar
• black pepper

Instructions:

1. Heat olive oil in a wok on high heat.
2. Add carrots and stir fry them for one minute, then add snow peas and baby corn.
3. Season the vegetables with oyster sauce, soy sauce, fish sauce, brown sugar, and black pepper.
4. Stir fry the vegetables for 3 -4 minutes or until they're cooked, add quail eggs in the wok and cook the eggs for a minute or two.
5. Turn off the stove and serve it with steamed brown rice.

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