Chop Suey with Quail Eggs

Here is a simple and healthier recipe for Chop Suey also known as Stir Fry Vegetables.

  • 1/4 lb. chicken breast, cut into strips
  • 1/4 lb. small shrimp, peeled and divined
  • 1/2 lb. shrimp balls (optional)
  • 1 dozen quail egg, boiled and peeled
  • 1 sayote, cut into bite size
  • 1 carrot, cut into bite size
  • 1 small red pepper, julienne
  • 1 can baby corn, drain juice
  • 1/2 cabbage, chopped
  • 4 cloves garlic, minced
  • 1 small onion, sliced thin
  • 1 thumb size ginger, minced fine
  • 2 tablespoon oyster sauce
  • 2 teaspoon sesame oil
  • 3 tablespoon canola cooking oil or olive oil
  • 1 tablespoon cornstarch, diluted in 1/4 cup water
  • 2 cups water or chicken broth
  • salt and ground pepper to taste

  1. Using a wok sauté half of the ginger, garlic and onion in 2 tablespoon cooking oil till caramelized in high heat.
  2. Add all vegetables, stir fry for few minutes then remove vegetables from the heat and set aside.
  3. Using the same wok sauté the remaining ginger, garlic and onion in 1 tablespoon cooking oil and 1 teaspoon sesame oil till caramelized.
  4. Add chicken, shrimp balls and shrimp. Saute for few minutes then add the quail eggs.
  5. Pour in chicken broth or water. Season with salt and ground pepper. Simmer for few minutes.
  6. Add oyster sauce and cornstarch diluted in water. Simmer for a minute.
  7. Add the sautéed vegetables to the sauce mixture. Mix well and simmer for a minute.
  8. Add the remaining sesame oil. Mix well then remove from heat and serve hot. Enjoy! 

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