Chopsuey with Quail Eggs
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
5
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Course
Main Course
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Cuisine
Filipino
Chopsuey with Quail Eggs
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This is a quick and easy recipe for chopsuey. This version makes use of pork and shrimp bouillon along with boiled quail eggs.
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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
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Instructions
- 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!
Nutrition Information
Show Details
Serving
5g
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 5g |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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