Minced Quail In Lettuce Leaves
|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|
Mix quail with egg and salt and set aside.
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.