Focused recipe
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.
Filipino Updated 9/5/2016
Ingredients
Measured from the catalog payload.
- 1/4 lb pork shoulder thinly sliced
- 1 cauliflower cut into florets
- 1 carrot sliced crosswise
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1/2 cabbage chopped into large pieces
- 8 to 12 pieces boiled quail egg
- 1 yellow onion sliced
- 4 cloves garlic crushed and chopped
- 1 shrimp cube
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 cup water
- 3 tablespoons cooking oil
- salt
- pepper
Instructions
10 cooking steps
- Heat oil in a pan. Sauté the garlic and onion
- Once the onion gets soft, continue to sauté until the pork turns light brown.
- Pour the oyster sauce. Stir-fry for 3 minutes.
- Add the shrimp cube. Pour-in water. Let boil. Cover and cook until the water reduces to half.
- Add the cauliflower florets. Stir and add the carrot slices. Gently stir until the ingredients are well blended.
- Add the bell peppers and cabbage. Stir-fry for 3 to 5 minutes.
- Sprinkle some salt and pepper. Stir and cook for 3 minutes.
- 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.
- Add the quail eggs. Transfer to a serving plate.
- Serve. Share and enjoy!
Catalog details
Useful for browsing and sync.
Main Dish, Vegetable No tags Public recipe Revision 1