Name: Stir Fry Quail with Ginger Snow Peas and Tamarind
Ingredients: 2 tablespoons peanut oil; 400g Quail Breast Fillets, halved; 1 large onion, sliced; 2 cloves garlic, chopped; 5cm knob ginger, cut into thin strips; 1/4 cup tamarind concentrate; 2 tablespoons fish sauce; 2 tablespoons grated palm sugar or brown sugar; 2/3 cup chicken stock or water; 200g snowpeas, trimmed and halved lengthways; 2 teaspoons cornflour; 1 tablespoon water

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Heat half the oil in a wok over high heat and cook quail in small batches for 3 minutes or until golden. Remove and set aside
Heat remaining oil in the same wok and stir-fry onion, garlic and ginger for 1 - 2 minutes or until softened. Add snowpeas and cook a further 1 minute
Mix tamarind, fish sauce and sugar together in a jug. Pour into wok and bring to the boil. Return quail to wok and simmer a further 3 minutes or until heated through
Mix cornflour and water together to form a paste, stir into stir-fry and simmer until sauce has thickened; serve immediately with steamed rice

Heat half the oil in a wok over high heat and cook quail in small batches for 3 minutes or until golden. Remove and set aside
Heat remaining oil in the same wok and stir-fry onion, garlic and ginger for 1 - 2 minutes or until softened. Add snowpeas and cook a further 1 minute
Mix tamarind, fish sauce and sugar together in a jug. Pour into wok and bring to the boil. Return quail to wok and simmer a further 3 minutes or until heated through
Mix cornflour and water together to form a paste, stir into stir-fry and simmer until sauce has thickened; serve immediately with steamed rice

Heat half the oil in a wok over high heat and cook quail in small batches for 3 minutes or until golden. Remove and set aside
Heat remaining oil in the same wok and stir-fry onion, garlic and ginger for 1 - 2 minutes or until softened. Add snowpeas and cook a further 1 minute
Mix tamarind, fish sauce and sugar together in a jug. Pour into wok and bring to the boil. Return quail to wok and simmer a further 3 minutes or until heated through
Mix cornflour and water together to form a paste, stir into stir-fry and simmer until sauce has thickened; serve immediately with steamed rice