Prepare the shrimps by washing, take off heads, peel and devein. Pre-marinate the shrimps in lemon juice for about 30 minutes (do not keep them longer than thirty minutes).
In a large wok, over medium high heat vegetable oil. Saute the garlic, onions, celery.
Pour the pre-marinated shrimps, tamari sauce and broth. Stir and cook the shrimps for about 5 to 6 minutes till they transform from pink to orange in color.
Add the carrots and cubed potatoes. Stir ingredients together.
Add the rice wine . Blend well.
Lastly add the green peas, quail eggs, baby corn, mushrooms and snow peas or sugar snap peas. Add cashews or almonds if desired. Cook for 5 minutes more or till potatoes are soft.
Meanwhile, in a separate small bowl, dilute the cornstarch in cold water and stir well. Once the shrimp and vegetables are boiling in the wok, add the cornstarch mixture and let boil quickly in about 2 minutes. This will thicken the sauce to a gravy-like consistency.
Season with sesame oil, salt and pepper. Garnish with scallions. Serve piping hot with boiled rice.
Cook's comments: if you buy fresh quail eggs from the market, hard boil them for about 2 to 3 minutes in brisk, bubbling water. After water boils, turn off the heat, cover and keep the eggs in the stockpot for 1o minutes. Then transfer eggs to a bowl filled with cold water. Set aside for a few minutes till cool enough to handle. The tiny eggs are easier to peel if immersed in the cold water right away.
Ingredient notes: I used Tamari soy sauce, low sodium, gluten-free (no wheat) for this recipe. In a previous post, my other recipe used oyster sauce. Feel free to use oyster sauce if preferred.
Mother's tips: this was a great way I could make my sons eat their vegetables when they were little. I added different vegetable greens in season. The quail's eggs and baby corn were my youngest son's favorites. I promised he could have more of it if he ate his leafy greens first.
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