Vegetables With Bird Eggs

Ingredients:

1 cup cashew nuts

1/4 cup cooking oil

1/4 kilo shrimps5 pcs. dried mushrooms, soaked in water then cut in half

1/4 kilo chicharo or sweet peas

1 large pc. bamboo shoot, sliced

1 pc. carrot, sliced

1 pc. singcamas, sliced

1/4 kilo pechay with flowers in 1″ pcs.

1 tsp. salt

1 tsp. monosodium glutamate12 pcs. quail eggs, hard cooked

3/4 cup broth

1 tbsp. cornstarch

Procedure:

Fry cashew nuts. Set aside. In hot cooking oil, toss shrimps and dried mushrooms. Add chicharo, cook 2 minutes. Put in pechay stalks, rest of vegetables and lastly the leaves and flowers of the pechay. Pour in broth, continue cooking until vegetables are just done. Season with salt and monosodium glutamate. Thicken with cornstarch. Pour on a platter. Garnish with hard cooked eggs and crisp cashew nuts. Serve hot.