Cauliflower, Corn & Cabbage (CCC) Stir Fry w/ Quail Egg

I always find myself with half a head of cauliflower and cabbage in the fridge; and I never know what to do with it. I could make individual dishes for both, but I was just sick of seeing them in my fridge and needed to cook them before they went bad. Decided to make a stir fry with them and added some baby corn and quail egg.

Ingredients

Half a head of cauliflower

Half a head of cabbage

1 can of baby corn

1 can of quail egg

half a small onion sliced

2 garlic minced

6-7 cremini mushrooms

2 stalks green onions (white and green separated)

Sauce Ingredients

2 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp Chinese cooking wine

1 tsp dark soy sauce

1 tsp sugar

1/2 tsp sesame oil

2 tsp corn starch

1/3 cup water

1. Wash, cut and dice/slice all the vegetables, have them ready so everything because everything will cook quickly. Mix all ingredients of the sauce together set aside.

2. In a wok on high heat, add 2 tbsp oil. Add the minced garlic and fry for 1 min.

3. Add the sliced onions and the white part of the green onions only. Fry another 1 min.

4. Add the cauliflower and season with a bit of salt. Fry 1 min then pour in 1/4 cup water and cover to steam for 2-3 mins until water evaporates. 

5. Remove lid and add the mushrooms, stir fry 1 min.

6. Add the cabbage, add a bit of salt stir fry till cabbage wilts, about 1-2 mins. 

7. Add the baby corn last since this is already cooked. Stir to combine.

8. Pour the sauce over top and stir well to combine, you can turn down the heat at this point. If the sauce is too thick you can loosen with a bit of water. 

9. Add the quail eggs and stir to combine.

10. Turn off the heat and garnish with the greens of the green onion.