|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 10g||50%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This family recipe for chop suey features pork, quail eggs and vegetables flavored with soy sauce, oyster sauce, and seasonings.
- 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
- Gather the ingredients.
- In a pan, pour the cooking oil, and turn the heat to medium heat.
- Saute the garlic and onion.
- Add the pork. Sprinkle lightly with salt and pepper. Pan-fry the pork until it is slightly brown.
- Add 1/2 cup water, cover and bring to a boil.
- 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.
- When the pork is tender, add the shrimp, then the quail eggs.
- Add the carrot and baby corn.
- Add the snow peas.
- Add the sauce, stirring until it thickens.
- Add salt and pepper to taste.
- Serve hot with steamed rice. Enjoy!