1 pack Mama Sita’s Oyster Sauce 30g
250g PG Fresh Pechay Baguio
1 pc PG FRESH ONION RED
3 cloves PG FRESH Garlic
1 tsp LI SUREE SESAME OIL 150ML
1/4 tsp PURE BASICS IODIZED SALT 500G
1/8 tsp PURE BASICS B/PEPPER POWDER30G
3/4 cup water
2 tbsp CREAM CORNSTARCH 400G
10 pcs EQUAL QUAIL EGG 24S
2 tbsp LI FRAISWELL VEGETABLE OIL POUCH 2L
2 tbsp CREAM ALL PURPOSE FLOUR 200G

1. In a bowl, dissolve the Cream All purpose flour in water put Equal Quail Eggs and coat completely.
2. Fry the coated quail eggs in medium heat and set aside.
3. In a wok pan, heat Ll Fraiswell Vegetable Oil sauté PG fresh garlic until light brown then add PG fresh red onion, cook until translucent.
4. Add the PG pechay Baguio and stir fry for 2 minutes. Add the water and Mama Sita’s Oyster Sauce then bring to a boil
5. Add the dissolved Cream cornstarch and Ll Suree sesame oil, mix well. Season with Pure Basics iodized salt and Pure basics pepper then add the fried coated quai
6. Remove from heat and Serve hot.