|Soy sauce||1 Tablespoon|
|Bamboo shoots||4 , diced|
|Water chestnuts||8 , diced fine|
|Head of lettuce||1⁄2|
|Almonds||10 , toasted and diced|
Remove the heads and feet from the quails and set them aside for decoration.
Bone the birds and mince the meat with the pork.
Mix thoroughly with the seasoning and let stand for a few minutes.
Heat a pan with the oil and when it is hot saute the bamboo shoots and water chestnuts for 30 seconds.
Add the minced meat and saute the mixture for about 2 minutes or until the meat is well done, stirring constantly.
Make a bed of lettuce leaves on a serving plate and pour the meat over it and sprinkle with almonds.
If desired, decorate with heads and feet of the quail after frying them.
Serving size: Complete recipe
Calories 1927 Calories from Fat 813
% Daily Value*
Total Fat 91 g140.6%
Saturated Fat 20.9 g104.4%
Trans Fat 0 g
Cholesterol 484 mg161.3%
Sodium 3237.7 mg134.9%
Total Carbohydrates 111 g36.9%
Dietary Fiber 38 g152.1%
Sugars 44.7 g
Protein 180 g360.8%
Vitamin A 273.9% Vitamin C 197.3%
Calcium 35.7% Iron 171.9%
*Based on a 2000 Calorie diet