- 1/4 kilo liempo, cubed
- 1/4 kilo shrimp, peeled
- 1 pc medium-sized onion, sliced
- 1 head garlic, minced
- 1/2 cup chicken stock
- 1 dozen quail eggs, boiled and shelled
- 1 pc medium-sized carrot, thinly sliced
- 1 cup button mushrooms, quartered
- 12 pcs baby corn, sliced diagonally, blanched
- 100 grams snow peas
- 1/2 head cabbage, thinly sliced
- 1 tsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp cornstarch
- 1 tsp sugar
- 1/2 tsp sesame oil
- Cooking oil
- Cooking wine
- Salt and ground black pepper as needed
- In a stock pot, boil water.
- Blanch baby corn and set aside.
- Heat wok and put oil.
- When it’s already hot, add garlic, onion, pork, and mushrooms.
- Let it cook and add the cooking wine.
- Add soy sauce, oyster sauce and chicken stock.
- Simmer until the pork becomes tender.
- Add shrimp, baby corn, carrots, snow peas, quail eggs, and cabbage.
- Simmer until cook.
- Season with salt, pepper and sugar.
- Add cornstarch water mixture and let it simmer.
- Add sesame oil and serve.
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