Squid Ball Chop Suey

Ingredients

• Savoy cabbage

  raw

  908g

• Oyster sauce

  2 tbsp or 36g

• Carrots

  raw

  1 medium or 61g

• Red bell pepper

  raw

  2 medium or 238g

• Cauliflower

  raw

  2 cup chopped, or 214g

• Chicken liver

  raw

  4 oz or 113g

• Quail egg

  whole, raw

  10 egg or 90g

• Chicken broth

  canned, ready-to-serve

  1 cup or 240g

• Garlic

  raw

  1 tsp or 3g

• Sweet onion

  raw

  1 onion or 331g

• Salt

  table

  1 dash or 0.4g

• Spices Ground Black Pepper

  Compliments

  1 tsp or 4g

• Canola oil

  high stability, non-trans, high oleic (70%)

  2 tbsp or 28g

• Fish Ball

  Foo Yuan

  12 balls or 151g

Directions

1. Heat the oil in a pan.
2. Once the oil is hot, saute the garlic and onion.
3. Add the chicken liver. Cook for 3 to 5 minutes.
4. Add the oyster sauce and chicken broth. Stir and let boil.
5. Put-in the squid balls. Cover and simmer for 10 to 12 minutes.
6. Increase the heat to medium. Sprinkle some ground black pepper. Stir.
7. Add the carrots and cauliflower. Cook for 3 minutes.
8. Add the snow peas and bell peppers. Toss.
9. Put-in the cabbage. Cover and steam the vegetables for 3 to 5 minutes.
10. Remove the cover. Gently stir the ingredients and add the quail eggs.
11. Add salt to taste.
12. Transfer to a serving plate. Serve.
13. Share and enjoy!