Page:The Chinese cook book.djvu/146

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(a) Cut the quail, water chestnuts, mushrooms, and bamboo shoots into very small pieces. Cut the lettuce into threads.

(b) Fry the chopped quails in a hot, oiled pan.

(c) Add the secondary vegetables and mix well.

(d) Add enough primary soup to cover and cook until done.

(e) Add Chinese gravy and remove from the stove at once. Salt to suit the taste.

Serve on top of the lettuce. Use the Chinese ham dice and fried noodles as a garnish.