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Minced Quail In Lettuce Leaves Recipe
|Cornish game hen||1 , skinned, boned, and finely minced|
|Quail||2 (About 5 Pound)|
|Egg||1 , beaten|
|Vegetable oil||3 Tablespoon|
|Cayenne pepper||To Taste|
|Minced ginger||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), peeled|
|Bamboo shoots||1⁄2 Pound, finley minced|
|Dry sherry||3 Tablespoon|
|Lettuce pieces||30 (Bite Sized)|
|Minced green onion||2 Tablespoon|
Serving size: Complete recipe
Calories 2967 Calories from Fat 1851
% Daily Value*
Total Fat 207 g318.2%
Saturated Fat 50.3 g251.3%
Trans Fat 0 g
Cholesterol 1227.6 mg
Sodium 3062.5 mg127.6%
Total Carbohydrates 56 g18.5%
Dietary Fiber 22.3 g89.4%
Sugars 15.1 g
Protein 225 g449.7%
Vitamin A 874.8% Vitamin C 226.3%
Calcium 39.6% Iron 175.1%
*Based on a 2000 Calorie diet
Heat 2 tablespoons oil in a heavy skillet over medium-high heat.
Stir in cayenne pepper, ginger, and garlic and cook 1 to 2 minutes.
Add bamboo shoots and continue stir-frying 3 to 4 minutes longer.
Allow spiced shoots to cool, then rapidly mix them into the quail and egg mixture.
Heat the remaining tablespoon of oil in the pan over high heat; stir in the minced quail mixture, then sprinkle with dry sherry.
Saute 3 to 4 minutes, stirring constantly, until quail is cooked and is beginning to brown.
Mound hot minced quail in the center of a platter and surround with cold, bite-sized lettuce leaves.
Garnish quail with minced green onions and a small pinch of cayenne pepper for color.