Chopsuey with Quail Eggs

Name: Chopsuey with Quail Eggs
Ingredients: ¼ lb. pork shoulder, thinly sliced; 1 head cauliflower, cut into florets; 1 medium carrot, sliced crosswise; 1 medium green bell pepper, chopped; 1 medium red bell pepper, chopped; ½ small cabbage, chopped into large pieces; 8 to 12 pieces boiled quail eggs; 1 medium yellow onion, sliced; 4 cloves garlic, crushed and chopped; 1 shrimp cube; 2 tablespoons oyster sauce; 1-tablespoon cornstarch; 1-cup water; 3 tablespoons cooking oil; Salt and pepper to taste