- 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
| - 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
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