Ingredients:
- 3 tablespoons palm oil
- 1 large onion, diced
- 2 tbsp minced garlic
- 400 grams pork (Boston butt or Picnic shoulder),cut into cubes or strips
- 400 grams medium shrimp, boiled and peeled
- 250 grams squid balls sliced in half (I prefer Sea Quest by CDO)
- 250 grams Chinese cabbage, cut to squares
- 250 grams cauliflower, broken down to serving pieces
- 250 grams broccoli, broken down to serving pieces
- 3 stalks celery, cut into 2″ long pieces
- 1 big red bell pepper sliced
- 1 big green bell pepper sliced
- 1 medium carrot, sliced (I suggest a carrot flower cut)
- 200 grams young corn, sliced diagonally in half
- 100 grams snow peas
- 1 dozen quail eggs, boiled and shelled
- (OPTIONAL) 200 grams Cloud ear fungus/Black dried fungus
- Shrimp or Pork bouillon
- pepper
- 3 tablespoons oyster sauce
- 3 teaspoons soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- cornstarch slurry (1/4 cup water + 2 tbsp cornstarch)
Steps:
- Soak the cloud ear fungus in water and set aside
- In a small bowl, combine the oyster sauce, soy sauce, sesame oil sugar,slurry and mix well.
- Sauté the garlic and onion in a large pot or a wok under medium heat
- Add the pork sprinkle pepper and simmer for 3 minutes
- Add the squid balls and the bouillon and simmer for 2 minutes
- Add the carrots, young corn, cauliflower and broccoli. Mix and cover for a minute
- Add the cabbage, snow peas, bell pepper, celery and eggs. Mix and cover for a minute.
- Add the shrimp and cloud ear fungus, simmer for 2 minutes.
- Add the slurry mix and mix it well, simmer for 2 minutes.
- Turn the heat off and leave it on top of the stove for 2 minutes , let the remaining heat complete the job
- Transfer to a serving bowl and serve!
Note:
You may adjust the cooking time of the veggies if want it well done. I prefer my veggies crunchy. :)
