|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.