Quail Over Vegetable And Ham Strips Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
4 tbsp: Vegetable oil,
1 tsp: Minced fresh ginger,
3 each: Quail, split
Salt and pepper,
3 tbsp: To 4 tb chicken broth,
1 medium: Zucchini, cut in thin strips
1 each: Carrot, scraped and cut in thin strips
4 each: Whole scallions, cut in thin strips
2 large: Broccoli stalks, peeled and cut in thin strips
2 ounce: Country ham or prosciutto, cut in thin strips
Directions:
In a large skillet or wok heat 2 tablespoons of the oil with the
ginger. Brown the quail on all sides. Salt and pepper them. Add a
little broth, cover, and steam-braise slowly for 15 minutes.
Remove the quail with their juices and keep warm.
Add the remaining oil to the pan, then the vegetables. Stir-fry
them 2 to 3 minutes over medium-high heat, tossing constantly.
Stir the ham into the vegetables, then place the quail and their
juices on top. Cover and steam 4 to 5 minutes. Check seasonings and
add additional salt and pepper if necessary.
From _The L.L. Bean Game & Fish Cookbook_ by Angus Cameron and Judith
Jones Random House, 1983 ISBN 0-394-51191-3 Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 05-26-95
Source from luhu.jp
ginger. Brown the quail on all sides. Salt and pepper them. Add a
little broth, cover, and steam-braise slowly for 15 minutes.
Remove the quail with their juices and keep warm.
Add the remaining oil to the pan, then the vegetables. Stir-fry
them 2 to 3 minutes over medium-high heat, tossing constantly.
Stir the ham into the vegetables, then place the quail and their
juices on top. Cover and steam 4 to 5 minutes. Check seasonings and
add additional salt and pepper if necessary.
From _The L.L. Bean Game & Fish Cookbook_ by Angus Cameron and Judith
Jones Random House, 1983 ISBN 0-394-51191-3 Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 05-26-95
Source from luhu.jp