My daughter has come to love baby corn. In fact, whenever we order anything that has baby corn in it, she'll just pick them out of the dish and all she would eat is the baby corn. Seems like its the only vegetable she'll voluntarily eat. So it gave me the idea to make chop suey at home so that she can have more of her baby corn.
This is a similar recipe to my Pancit Canton, but without the noodles. We don't often eat vegetable dishes, so this was a nice change of pace from our regular pasta or rice dishes. You can practically use any type of vegetable you'd like in this dish. I've made this a few times before and learned the recipe from my dad. After serving this to my daughter, I almost forgot that she also loves eating the quail eggs in this dish.
3 Tbsp. oil
1 cup sliced, cooked chicken
2 cloves garlic, minced
1 small onion, cut into large chunks
1/4 tsp. black pepper
1 Tbsp. soy sauce
1/2 tsp. salt
1 cup chicken broth
1 Tbsp. cornstarch
10 pieces snow peas, sliced in half
1 medium carrot, sliced thin on a bias
1 cup celery
1 (14 0z can) baby corn
1 cup chopped cabbage
1 (14 oz can) quail eggs
1) Heat oil in a wok or skillet over medium-high heat. Add garlic and onion and cook until fragrant, about 1 minute. Add chicken and continue to stir until heated through.
2) Add soy sauce, black pepper, salt and chicken broth and bring to a boil. Stir in all vegetables except the cabbage. Cook for about 3 minutes. Adjust seasoning to taste.
3) Reserve 1/4 cup of the liquid and add cornstarch into the liquid to make a slurry. Return cornstarch mixture into the the pan to help thicken the liquid. Once the sauce thickens, stir in cabbage and quail eggs and continue to cook until cabbage is almost done. Serve hot over steamed rice.