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!