Chop Suey With Pork, Shrimp and Eggs

quail eggs
Quail eggs are a main ingredient of this chop suey recipe. Diana Rattray
  • 50 mins
  • Prep: 10 mins,
  • Cook: 40 mins
  • Yield: 4 servings
Ratings

This family recipe for chop suey features pork, quail eggs and vegetables flavored with soy sauce, oyster sauce, and seasonings.

What You'll Need

  • 2 to 3 tablespoons cooking oil (as needed)
  • 1 medium onion (peeled and thinly sliced)
  • 1 tablespoon garlic (minced)
  • 1/2 pound/1/4 kilo. pork (cubed)
  • Salt and pepper (as needed)
  • 1/2 cup water
  • 1/4 kilo. shrimp (8 to 10 medium shrimp, boiled and peeled)
  • 1 dozen quail eggs (boiled and shelled)
  • 1 medium carrot (sliced thinly)
  • 12 pieces baby corn (sliced diagonally in half)
  • 100 grams snow peas
  • 1 teaspoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 teaspoon sugar

How to Make It

1. In a pan, pour the cooking oil, and turn the heat to medium heat.

2. Saute the garlic and onion.

3. Add the pork. Sprinkle lightly with salt and pepper. Pan-fry the pork until it is slightly brown.

4. Add 1/2 cup water, cover and bring to a boil.

5. While waiting for the water to boil, prepare the sauce: in a small bowl, combine the soy sauce, oyster sauce, sesame seed oil, cornstarch, and sugar.

6.

When the pork is tender, add the shrimp, then the quail eggs.

7. Add the carrot and baby corn.

8. Add the snow peas.

9. Add the sauce, stirring until it thickens.

10. Add salt and pepper to taste.

Serve hot with steamed rice. Enjoy!
 

Nutritional Guidelines (per serving)
Calories 639
Total Fat 36 g
Saturated Fat 10 g
Unsaturated Fat 15 g
Cholesterol 804 mg
Sodium 836 mg
Carbohydrates 23 g
Dietary Fiber 3 g
Protein 56 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)