Chopsuey with Quail Eggs
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
5
-
Course
Main Course
-
Cuisine
Filipino
Chopsuey with Quail Eggs
Report
This is a quick and easy recipe for chopsuey. This version makes use of pork and shrimp bouillon along with boiled quail eggs.
Share:
Ingredients
- ¼ lb. pork shoulder thinly sliced
- 1 cauliflower cut into florets, head
- 1 carrot sliced crosswise, medium
- 1 green bell pepper chopped, medium
- 1 red bell pepper chopped, medium
- ½ cabbage chopped into large pieces, small
- 8 to 12 pieces quail eggs boiled
- 1 yellow onion sliced, medium
- 4 cloves garlic crushed and chopped
- 1 Shrimp cube
- 2 tablespoons oyster sauce
- 1- tablespoon cornstarch
- 1- cup water
- 3 tablespoons neutral cooking oil generic cooking oil
- salt to taste
- black pepper
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
2 reviews
Excellent
Other Recipes
You'll Also Love
