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5.0 from 3 votes

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 Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 5
Course: Main Course
Cuisine: Filipino

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

    Cup of Yum
  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 5g

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories

% Daily Value*

Serving 5g

* Percent Daily Values are based on a 2,000 calorie diet.