I don’t know whether this is a Chinese dish or a Filipino dish but one thing for sure I see this a lot in special occasions back home specially on buffet dinners like wedding, debut and graduation parties. It is a simple dish made out of mixed vegetables commonly peas, corn and carrots together with shrimps, cashews and quail eggs they look and smell Chinese but when I stayed in Hong Kong I never saw this dish served. Having said that my wild guess is that this is a Filipino version of popular buttered vegetables hyped up to make it a full meal. A really simple dish that can be enjoyed with rice as a mains or paired with other mains like meats and seafood.
1 1/2 cup green peas
1 1/2 cup corn kernels
1 cup chopped carrots
1/2 cup cashews
1 dozen quail eggs, boiled and shelled
1 cup shrimp, peeled off
1 shallot, chopped
2 cloves garlic, minced
1/2 cup chicken stock
1 tsp cornstarch
1 tsp sesame oil
3 tbsp butter
1. Mix together cornstarch and chicken stock, set it aside.
2. In a pan melt butter then sauté garlic and shallots in low heat. Cook until shallots are soft.
3. Add corn, carrots and peas, cook for 3 minutes.
4. Pour chicken stock mixture, cashew, shrimps and quail eggs, bring heat to medium then cook while occasionally stirring for 3 minutes.
5. Season with salt and pepper, drizzle sesame oil on top then serve.