Quail over vegetable and ham strips
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Vegetable oil |
| 1 | teaspoon | Minced fresh ginger |
| 3 | eaches | Quail; split |
| Salt and pepper | ||
| 3 | tablespoons | To 4 tb chicken broth |
| 1 | medium | Zucchini; cut in thin strips |
| 1 | each | Carrot; scraped and cut in thin strips |
| 4 | eaches | Whole scallions; cut in thin strips |
| 2 | larges | Broccoli stalks; peeled and cut in thin strips |
| 2 | ounces | 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