Chop Suey



1/3 k. pork
100 g. sitsaro (snow peas)
1 carrot
12 baby corns
18 quail eggs
1 small cake of tokwa (tofu)
1 tbsp. garlic, finely minced
1 tsp. soy sauce
1 onion
1 tbsp. oyster sauce
1/2 cup water
1 tsp. cornstarch
1 tsp. sugar
1 tsp. sesame seed oil
salt and pepper to taste
1/2 cup cooking oil



Step 1

Cut pork into bite-size pieces then season with salt and pepper. Cut tokwa into 1/2" x 1/2" squares. Slice the carrots thinly. Break the tip of the sitsaro and pull off the sides. Cut the onion in half then slice thinly. Cut each baby corn diagonally into two.

Step 2

Boil the quail eggs in water for 3 minutes. Turn off the heat and leave in the hot water covered for 10 minutes to finish the cooking. Drain and rinse in cold water. Remove the shells and set aside.

Step 3

Mix together the water, cornstarch, oyster sauce, sugar, soy sauce, and sesame seed oil. Heat a wok or skillet. Pour in the cooking oil. Heat to smoking point. Fry the tokwa cubes until golden. Remove with a slotted spoon, drain on paper towels then set aside.

Step 4

Pour off the cooking oil until only 1 tbsp. remains. Reheat. Over high heat, sauté the garlic until golden brown. Add the onion slices. Stir for 10 seconds. Add the baby corn and carrots. Cook, stirring for 2 minutes. Add the snow peas and stir for 15 seconds.

Step 5

Return the pork to the skillet and add the shelled quail eggs. Pour in the cornstarch mixture and stir until the sauce thickens and clears. Add more salt and pepper if necessary. Serve at once.

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