Quail Stir Fry in Thick Fish Sauce

Stir Fry Recipe: Aw Quail
3 quails chopped to bite size pieces
1 tablespoon chopped garlic
1 tablespoon oil
1 cup chopped dill
½ cup chopped green onions
3 tablespoons sticky rice
2 cups chopped long beans or Asian eggplants (as seen in Eggplant Chili Sauce)
½ cup chopped tomatoes
2 tablespoons fish sauce
½ teaspoon salt
3 lime leaves
3 pieces chopped ginger
2 pieces lemongrass
4 chilies

Soak sticky rice in cold water for 1 hour. Drain water from rice and add to mortar with chilies. Pound until smooth. In a wok over high heat crisp garlic with oil. Add quail until almost cooked. Add salt, green beans, tomatoes and stir fry for 5 minutes. Add water, lime leaf, ginger, lemongrass, and ground sticky rice. Cook 10 minutes and stir occassionally to prevent rice from sticking to the bottom. Add dill, green onions, and fish sauce. Stir fry 2 minutes. Remove lemongrass and lime leaves before serving.

Serve aw quail with sticky rice or jasmine rice and the eggplant chili dipping sauce