Chopsuey with Quail Egg
A vibrant Filipino vegetable stir-fry dish packed with color, texture, and flavor, Chopsuey with Quail Egg combines crisp-tender veggies with a rich savory sauce and creamy quail eggs for the perfect comforting meal.
Ingredients
Scale
- 2 tablespoons cooking oil
- 3 cloves garlic, minced
- 1 medium onion, sliced
- 1 medium carrot, sliced thin
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 cup snow peas
- ½ cup baby corn
- 1 medium green bell pepper, sliced
- ½ cup button mushrooms, sliced
- 12 quail eggs, boiled and peeled
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 cup water or vegetable broth
- Salt and pepper to taste
Instructions
- Heat your wok or skillet over medium-high heat. Boil water in a saucepan for blanching firmer vegetables.
- In a bowl, combine soy sauce, oyster sauce, cornstarch, and water or broth. Stir until smooth and set aside.
- Add oil to the wok. Sauté garlic and onion until fragrant and slightly softened.
- Add carrots and cauliflower. Stir-fry for 2–3 minutes, then add broccoli, baby corn, and snow peas. Cook until just tender.
- Pour in the prepared sauce mixture. Simmer for a few minutes until the sauce thickens.
- Add bell pepper, mushrooms, and quail eggs. Cook for another minute. Season with salt and pepper.
- Serve hot over steamed rice and enjoy.
Notes
- Prep all vegetables ahead for faster cooking.
- Add mushrooms and eggs last to avoid overcooking.
- Use high heat for quick and crisp stir-frying.
- Adjust soy and oyster sauce to taste preference.
Find it online: https://dishmio.com/chopsuey-with-quail-egg/