Step 1

In a bowl, combine soy sauce, water, oyster sauce, Chinese cooking wine, cornstarch, sugar, and pepper. Stir until cornstarch is dissolved. Set aside.

Step 2

In a wok or wide pan over medium heat, heat 1 tablespoon of oil. Add snow peas and cook for about 10 seconds. Remove from pan and drain on paper towels.

Step 3

Add carrots and celery to pan and cook for about 30 seconds or until half done. Remove from pan and drain on paper towels.

Step 4

Add another tablespoon of oil to the pan, if needed. Add shrimp and cook for about 2 to 3 minutes or just until the color changes to pink. Remove from pan and drain on paper towels.

Step 5

Wipe down wok as needed. Add 1 tablespoon oil. Add onions and garlic and cook until softened.

Step 6

Stir stir-fry sauce mixture to disperse cornstarch and add to wok. Bring to a boil.

Step 7

When it begins to thicken, add shrimp, quail eggs, celery, carrots, and snow peas. Continue to cook for about 2 to 3 minutes or until heated through.

Step 8

Serve hot.