pork liveroptional; soak in milk to reduce gamey flavor if desired~100 gest.
oyster sauce~3 tbspest.
cabbage~¼ headsest.
long green beans
~150 gest.
carrot~1est.
red bell pepper~1est.
soy sauce~3 tbspest.
sesame oil~1 tbspest.
shrimpfresh, peeled and deheaded~250 gest.
cornstarch~2 tbspest.
Knorr Shrimp Cube~1est.
egg noodles (partially cooked)~400 gest.
salt~1 tspest.
ground black pepper~½ tspest.
quail eggs (boiled)~8-10est.
Steps
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1
Heat oil in a pan and add crushed and finely chopped garlic, cooking slowly until fragrant and beginning to brown.
2
Add lengthwise-sliced onion and continue sautéing.
3
Add the pre-boiled and thinly sliced pork belly, frying for about 1 minute. Reserve the pork cooking broth for later use.
4
Add diagonally-sliced fish balls and Chinese sausage, cooking for about 2 minutes.
5
Gently add pork liver if using (optional; soak in milk beforehand to reduce gaminess), stirring carefully to avoid breaking it apart.
6
Drizzle oyster sauce and fry for about 1 minute.
7
Add cabbage (separated leaf by leaf and with the tough center core removed), as it takes the longest to cook.
8
Add thinly sliced long green beans, julienned carrots, and chopped red bell pepper.
9
Season with soy sauce and sesame oil, tossing to combine.
10
Add peeled and deheaded fresh shrimp, cooking until they turn orange, then remove to prevent overcooking.
11
Pour in the shrimp and pork broth (made by simmering shrimp heads and shells in pork stock for 2 minutes and then straining), and add cornstarch to thicken slightly.
12
Add Knorr Shrimp Cube and mix well.
13
Add the partially cooked egg noodles and toss everything together thoroughly.
14
Season with salt and ground black pepper to taste.
15
Finally, add the boiled quail eggs, gently toss, then transfer to a serving plate and serve hot.
PrimedTableBETA
