Take a pot and add quail eggs and water to boil.
After boiling them, let them to cool and then peel.
Take bell peppers and remove the seeds.
Then, cut into small pieces.
Cut the carrots, broccoli, cauliflower and cabbagr into medium pieces.
Cornstarch is diluted in 1 cup of water and set aside.
Take a wok or big skillet.
Add oil and heat.
Fry the shrimps for few minutes. Then set aside them.
Then, add chicken to it and fry them until light brown color. Set aside
Add onion and saute. After few minutes, add garlic to it and again saute until soften.
Next, add cauliflower, broccoli florets, carrots, bell peppers, baby corn, mushroom and stir them.
Pour water and let it boil.
Then, cover and cook in medium heat for 5 minutes.
Then, add cabbage and cover and cook for 5 to 7 minutes.
Then, add soy sauce and oyster sauce and stir.
Fried shrimp into the pot and add black pepper and salt. Mix well.
Then, pour the corn mixture into the chop suey.
Then, add the boiled quail eggs.
Transfer to a serving plate.