Stir-fried Quail Egg, Mushroom, & Asparagus (Maggi's Recipe)

Ingredients:

2 cups asparagus (sliced)

1 medium cucumber (unpeeled and cut to 3-inch long strips)

2-3 celery stalks (3-inch long strips)

1 cup shitake mushrooms (thin slices)

1 medium carrot (3-inch long strips)

15-20 hard boiled quail eggs

3-5 tbsp oyster sauce

2 tbsp sesame oil

Put oil in a pan and sauté asparagus and carrots for 2 minutes.

Add the rest of the vegetables and cook until tender. Do not cover.

Mix in the quail eggs and oyster sauce.

Serve with hot rice.

Stir-fried Quail Egg, Mushroom, & Asparagus (Maggi's Recipe)

VERDICT
WILL: Maggi will not be left behind in publishing an easy to cook, nourishing and on budget recipes in facebook. Of course!

I saw this on Jhen's wall. Haha! As usual, shared it to Abbey and requested him to cook it for one of our dinner. Gladly, he agreed and put it immediately on our next week's list. 

The taste? Your brain will automatically announced that it is a healthy food. The crunchiness of the vegetables and the aroma of greeneries will soak your brain up. 

For sure, this will be one of our healthier variations on our weekly menu.

Mushroom, Cherry Tomato and Basil Bruschetta Easy Recipe

1/2 baguette - sliced (12 pieces)
5 cloves garlic (2 for sauteing and 3 for bread)
Extra-virgin olive oil
30 cherry tomatoes, halved
20 fresh basil leaves
10 medium size shitake mushroom - sliced

Saute the sliced mushrooms, garlic tomatoes and before turning off the heat put in the fresh basil leaves. 

Place bread slices on the pan. Heat bread on each side. Rub garlic onto the bread.

Serve both hot. 

ABBEY: We first had this appetizer when we celebrated 2016 Hearts' Day at Pizzeria Mozza (Marina Bay Sands). Again, we made our own version or should I say Wilma. She topped slices of baguette with sautéed cherry tomatoes, basil, and mushroom. Every bite is flavorful and sumptuous. I think this can be partnered with mushroom or chicken soup. Thanks Baby Wilma.