7 shrimp, cleaned and deveined
3 fl oz pork, sliced
3 fl oz chicken breast, boneless sliced
1 ½ cup cauliflower, florets
1 carrot, sliced crosswise into thin pieces
15 snow peas
8 baby corn
1 red bell pepper, sliced into squares
1 green bell pepper, sliced into squares
1 ½ cup cabbage, chopped
12 quail eggs, boiled
1 yellow onion, sliced
4 garlic cloves, crushed
¼ cup soy sauce
1 ½ tbsp oyster sauce
¾ cup water
1 tbsp cornstarch, diluted in ½ cup water
¼ tsp ground black pepper
3 tbsp cooking oil
Heat oil in a wok or pan.
Pan fry the shrimp for 1 minute per side. Remove from the wok. Set aside.
Saute onion. Add garlic and continue to saute until the onion becomes soft.
Add pork and chicken. Stir fry until light brown.
Add soy sauce and oyster sauce. Stir.
Pour water. Let boil. Cover and cook in medium heat for 15 minutes.
Add cauliflower, carrots, bell peppers, snow peas, and young corn. Stir.
Add cabbage. Toss. Cover and cook for 5 to 7 minutes.
Put the pan-fried shrimp into the pot and add ground black pepper.
Add the boiled quail eggs and cornstarch diluted in water. Toss.
Transfer to a serving plate. Serve.
Share and enjoy!
Sugar: 7g
:
Calcium: 74mg
Calories: 330kcal
Carbohydrates: 21g
Cholesterol: 263mg
Fat: 20g
Fiber: 4g
Iron: 3mg
Monounsaturated Fat: 10g
Polyunsaturated Fat: 4g
Potassium: 629mg
Protein: 19g
Saturated Fat: 4g
Sodium: 1094mg
Trans Fat: 1g
Vitamin A: 3878IU
Vitamin C: 97mg
