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Chopsuey with Quail Eggs

Chopsuey with Quail Eggs

This is a quick and easy recipe for chopsuey. This version makes use of pork and shrimp bouillon along with boiled quail eggs.

⏱ Prep: 10 min ⏱ Cook: 40 min

Ingredients

  • 0.25 lb pork shoulder (thinly sliced)
  • 1 head cauliflower (cut into florets)
  • 1 medium carrot (sliced crosswise)
  • 1 medium green bell pepper (chopped)
  • 1 medium red bell pepper (chopped)
  • 0.5 piece cabbage (chopped into large pieces)
  • 12 piece boiled quail eggs
  • 1 medium yellow onion (sliced)
  • 4 clove garlic (crushed and chopped)
  • 1 shrimp cube
  • 2 tbsp oyster sauce
  • 1 tbsp cornstarch
  • 1 cup water
  • 3 tbsp oil
  • 0 Salt and pepper to taste

Instructions

  1. Heat oil in a pan. Sauté the garlic and onion

  2. Once the onion gets soft, continue to sauté until the pork turns light brown.

  3. Pour the oyster sauce. Stir-fry for 3 minutes.

  4. Add the shrimp cube. Pour-in water. Let boil. Cover and cook until the water reduces to half.

  5. Add the cauliflower florets. Stir and add the carrot slices. Gently stir until the ingredients are well blended.

  6. Add the bell peppers and cabbage. Stir-fry for 3 to 5 minutes.

  7. Sprinkle some salt and pepper. Stir and cook for 3 minutes.

  8. Combine the cornstarch with ½ cup water. Stir until the cornstarch is diluted. Pour on the pan. Continue to cook while stirring until the texture of the sauce thickens.

  9. Add the quail eggs. Transfer to a serving plate.

  10. Serve. Share and enjoy!