Chopsuey with Quail Eggs

Ingredients for Chopsuey with Quail Eggs

• 1/4 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
• 1/2 small cabbage, cut into large pieces
• 8–12 boiled quail eggs, peeled
• 1 medium yellow onion, sliced
• 4 garlic cloves, crushed and chopped
• 1 shrimp cube
• 2 tbsp oyster sauce
• 1 tbsp cornstarch
• 1 cup water, divided
• 3 tbsp cooking oil
• Salt and ground black pepper, to taste

How to cook Chopsuey with Quail Eggs

1. 1.Heat oil in a wok or large pan over medium heat; sauté garlic and onion until the onion softens.
2. 2.Add pork and cook until lightly browned, then stir-fry with oyster sauce for 3 minutes.
3. 3.Add shrimp cube and 1/2 cup water; boil, cover, and cook until the liquid reduces by half.
4. 4.Stir in cauliflower and carrot, then add bell peppers and cabbage; stir-fry 3–5 minutes.
5. 5.Season with salt and pepper. Mix cornstarch with remaining water, stir into the pan until thickened, then fold in quail eggs.