Mixed Vegetables with Quail Eggs


Mixed vegetables dish is typically any combination of vegetables cooked with meat or seafood. Often sautéed and with sauce thickened with cornstarch. You’ll find a lot of mixed veggie dish in Chinese restaurants like chop suey. And a lot of mixed vegetable dishes are influenced by this Chinese dish.

At home, we usually cook mixed vegetable with quail eggs whenever my lola (grandma) or aunt order from my mom. They love this dish so much because it is a complete viand on its own. There’s chicken, prawns, and quail eggs. Truly a complete dish, just add rice, and you’re sure to have an enjoyable lunch.

carrots cubed
jicama cubed
young corn (cut in the same size as the carrots/jicama)
frozen green peas
chicken breast cut into cubes
small-medium prawns, shelled and deveined
garlic (minced)
onion (chopped)
hard-boiled quail eggs (peeled)
cornstarch (for thickening)
salt and pepper
* fish sauce (optional, alternative for salt)

Sauté garlic without browning. Add the onions and sauté until translucent.
Add the chicken and a little fish sauce. Add a dash of pepper.
Sauté chicken until the meat turns white.
Add a little water and simmer.
Add the young corn and jicama, and simmer for a few minutes or until half cook (you want these vegetables cooked but still with a little crunch).
Add the frozen peas and carrots. Simmer until carrots are a bit tender.
Add the prawns and cook ’til they turn pink/orange.
Add a mixture of water and cornstarch to thicken the sauce.
Add quail eggs and simmer for a minute more or until the sauce thickens and becomes translucent.
Serve hot.


This dish is a great accompaniment for roast or fried chicken or pork or fish fillet, or any meat dish with sauce.