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.
Servings Prep Time
5 servings 10minutes
Cook Time Passive Time
40 minutes 20 minutes
Servings Prep Time
5 servings 10minutes
Cook Time Passive Time
40 minutes 20 minutes
Ingredients
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!
Recipe Notes

You can add shrimp, chicken, or beef to this chopsuey with quail egg recipe to make it even more enjoyable.  Like any recipe it can always be mixed up to add to the flavor of the final product.

One other thing is that Chopsuey recipe is often really good if eaten with rice.