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.
This chopsuey recipe is simple and delicious. The pork provides flavor to this dish, while the shrimp cube made it even tastier. The combination of flavors was amazing. I really enjoyed eating it.
The key to having the best chopsuey is in the quality of your vegetables. It should be fresh and crisp. It will also be great if the veggies are not overcooked. Otherwise, these would turn mushy.
This recipe suggests the use of pork, but you can also make use of chicken breast (like in our original chopsuey recipe) and even seafood. Additional vegetables can also be added. Snap peas or snow pea is a good vegetable to add.
Chopsuey is best eaten with steamed white rice. I personally enjoy it with beef and broccoli for some reason.
Try this Chopsuey with Quail Eggs Recipe. Send me your feedback.
Chopsuey with Quail Eggs
- 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
- 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!