Shrimps with Quail Eggs and Vegetables : Shrimps in Golden Clock

Ingredients

• 1 pound large, jumbo-sized fresh shrimps heads removed, peeled, deveined
• 1 Tablespoon lemon juice
• 2 Tablespoons vegetable oil
• 2 cloves garlic peeled, minced
• 1 whole onion sliced
• 2 stalks celery chopped
• 2 Tablespoons soy sauce
• 1 cup organic vegetable broth
• 1 whole carrot peeled, sliced
• 1 whole potato peeled and cubed into 1/2-inch pieces
• 1 Tablespoon xiao xing rice wine
• 1 cup frozen green peas
• 1 can (15 ounces) canned quail eggs or 2 cups of fresh hard boiled pieces, peeled (from Asian markets)
• 1 can (15 ounces) canned baby corn 15 ounces drain liquid, from Asian markets, baby corn
• 1-2 cups fresh straw mushrooms or use button mushrooms; washed, wiped with paper towels
• 1 cup sugar snap pease edges trimmed snow peas or sugar snap peas
• 2 Tablespoons cornstarch
• 1/4 cup water to mix with cornstarch
• 1/8 teaspoon sesame oil
• 2 stalks scallions chopped, for garnish
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper powder
• 1/2 cup unsalted cashew or almond nuts

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