Chopsuey with Quail Eggs
Ingredients
Scale
- 250g chicken liver, cut into bite-size pieces
- 1 head cauliflower, cut into bite-size pieces
- 8 baby corn
- 1 large sayote, sliced
- 1 small bunch bok choy, cut into squares
- 1 small cabbage,cut into bite-size pieces
- 1 carrot, cut into strips
- 1 red bell pepper cut into strips
- 3 pieces black fungus (tengang daga) mushrooms, cut into strips
- 100 grams snap peas
- 15 pcs. quail eggs, hardboiled and peeled
- 1 carrot, cut into bite sized pieces or julienned
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 1 onion, chopped
- 3 cloves garlic minced
- 1 tbsp cooking oil
- 1 tbsp cornstarch
- 2 cups water
- 1 beef broth cubes
- salt and pepper to taste
Instructions
- Heat oil in wok and fry chicken liver until cooked. Remove from heat and set aside.
- Sauté onion and garlic until onion becomes translucent put the chicken liver back to the pan.
- Add water, beef cubes, and soy sauce and bring to a boil. Simmer for a few minutes until chicken liver is cooked. Add salt and pepper to taste.
- Add all the veggies and cover. Simmer until veggies are cooked but not soft.
- Dissolve cornstarch in 2 tbsp water and pour in the sauce.Bring to a boil to thicken. Add more water if it becomes too thick.
- Add quail eggs and stir to coat veggies with sauce.
- Drizzle with sesame oil.
- Serve with rice.