Nutrition balance score
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Ingredients
4 servings
1 headcabbage
small, chopped
1Knorr Shrimp Cube
1red bell pepper
small, sliced into squares
1green bell pepper
small, sliced into squares
12quail eggs
boiled
2 cupscauliflower
chopped
6 piecesshrimp
head and shell removed
3 ounceschicken liver
sliced
4 ounceschicken breast
sliced
3 ouncespork shoulder
sliced
1carrot
medium, sliced
1yellow onion
medium, sliced
4 clovesgarlic
crushed and sliced into small pieces
2 tablespoonscornstarch
diluted in 4 tablespoons water
2 ½ tablespoonsoyster sauce
2 cupswater
3 tablespoonscooking oil
salt
to taste
ground black pepper
to taste
Instructions
Step 1
Heat oil in a cooking pot.
Step 2
Saute garlic until light brown.
Step 3
Add onion. Cook until soft.
Step 4
Add pork and chicken. Saute for 3 minutes or until light brown.
Step 5
Put the chicken liver into the pot. Cook for 2 minutes.
Step 6
Pour water. Let boil. Add Knorr Shrimp Cube. Cover the pot. Cook in medium heat for 15 minutes.
Step 7
Add cauliflower and carrot. Cover the pot. Cook for 3 minutes.
Step 8
Add bell peppers, shrimp, and cabbage. Cover and cook for another 3 minutes.
Step 9
Add salt and pepper. Toss.
Step 10
Add quail eggs and pour the cornstarch diluted in water. Toss and continue to cook until the sauce thickens to your desired consistency.
Step 11
Transfer to a serving bowl. Serve.
Step 12
Share and enjoy!
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