Chopsuey with Quail Eggs

Chopsuey with Quail Eggs is a version of Chopsuey (or Chop Suey) that makes use of thin slices of pork and boiled quail eggs, along with the usual vegetables. In the Philippines, chopsuey has been very popular. It is also spelled and referred to as Chapsuy of Sapsuy by some people.

Ingredients

• ¼ 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
• ½ small cabbage, chopped into large pieces
• 8 to 12 pieces boiled quail eggs
• 1 medium 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 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!

Nutrition Information

Serving size: 5