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Home » Recipes » Chopsuey with Quail Eggs

Chopsuey with Quail Eggs

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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.

Chopsuey with Quail Eggs

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.

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5 from 1 vote

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.
Course Main Dish
Cuisine Filipino
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5
Author Vanjo Merano

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

  • 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

Serving: 5g

Chopsuey with Quail Eggs Recipe

Watch the Video on How to Cook Chopsuey with Quail Eggs

Related Recipes:

  • Chicken Liver and Gizzard Stew with Quail Eggs and Snap Peas
    Chicken Liver and Gizzard Stew with…
  • Chopsuey with Chicken and Broccoli
    Chopsuey with Chicken and Broccoli

Reader Interactions

Comments

  1. Lino Hermano says

    July 11, 2017 at 4:36 pm

    The recipe on video is great. However where can I get an exact measurement of the recipe included as taught on video? Thank you.

    Reply
  2. frank dadufalza says

    June 24, 2017 at 7:56 pm

    I remember my mom boil out the shrimp head for a few minutes and use the boiled water for taste when I was growing up….hindi pa uso ang knorr cubes noon….I’m old…lol

    Reply
  3. Kathy V. says

    February 19, 2017 at 4:39 pm

    you can find the shrimp cubes in walmart in the hispanic/mexican aisle ????

    Reply
  4. Nhil says

    January 14, 2017 at 7:08 am

    My struggle with this recipe is that, I can’t find any Shrimp cube here in the US. I live in a small city where Filipino stores do not exist. Some huge asian stores have Filipino products, but they only have chicken and beef bouillon

    Reply
    • dgdgg says

      January 27, 2017 at 1:20 pm

      5 stars
      you can use shrimp broth instead. it would even taste better.

      Reply
      • Vanjo Merano says

        January 27, 2017 at 1:27 pm

        Interesting. I heard about seafood broth and shrimp creole base, but not shrimp broth. Can you tell me where to find one, please?

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