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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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Dish
Cuisine: Filipino
Servings: 5
Author: Vanjo Merano


  • 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!


Serving: 5g